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 ...

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 ...

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 ...

Stir fry ginger, garlic, shallots, chilli & crab pieces till red in oil. Add roasted tomatoes, soy, lime, chilli jam, palm sugar Fish sauce & stock. Finish with thai basil.

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 ...

Rachel Roddy has shared her home-cook-friendly take on the River Cafe’s crab pasta, replacing whole crabs with ready-prepared or tinned meat. Her version retains the restaurant’s signature ‘electric ...