“This rarely comes off the menu at Padella, and for me it is one of the most elegant pasta dishes in the world,” says Tim Siadatan. “I love the mix of the delicate sweet white crab and creamy brown ...

1 medium-hot red chilli, finely chopped (cored and seeds discarded) 1 garlic clove, peeled and crushed to a paste 6 tbsp extra virgin olive oil 4 tbsp lemon juice 2 heaped tbsp coarsely chopped ...

Crab pasta done (mostly) the River Cafe way, with an ‘electric sauce’ of olive oil, red chilli, parsley, garlic and lemon My copy of the River Cafe Cookbook is silver, having lost its original blue ...

A mixture of white and brown crab meat elevates the flavour in this pasta. "This rarely comes off the menu at Padella, and for me it is one of the most elegant pasta dishes in the world," says Tim ...

This recipe would perhaps be a last meal request for me, says Emily Scott: it contains all the ingredients that I simply love. Crab is available in most good supermarkets or, even better, head to your ...

Despite my frequent bouts of acid reflux, I love spicy food—to me, a dish isn’t finished until it’s been sprinkled with chili flakes, doused in diced habaneros or infused with the hot sauce du jour.

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. Earlier this summer I spent the day on a boat in Brixham harbour with Mitch Tonks, founder of Rockfish and The ...

Rachel Roddy has created a home-friendly version of the River Cafe’s crab pasta, substituting fresh crab with tinned meat and adding anchovies for extra flavour. The recipe still features the ...