For the crabs
Two fresh crabs
Handful fresh parsley, chopped
1 lemon, halved
Salt and pepper to season.

For the beetroot salad
4 beetroots, boiled, peeled and chopped
30g walnuts, chopped and toasted
1 tbsp olive oil
1 tbsp balsamic vinegar
salt and pepper to season.

Combine all of the ingredients in a bowl and serve with a sprinkling of salt and pepper to season.

For the potato salad
500g new potatoes
175ml crème fraiche
Zest and juice of ½ lemon
1 small handful fresh mint, finely chopped

Gently boil the potatoes in a pan of salted water until tender. Drain and leave to cool slightly before slicing in half. In a bowl, mix together the crème fraiche, lemon and some of the mint, along with a pinch of black pepper and salt. Place into a serving bowl and sprinkle with the remaining mint.