On this occasion I used crisp little gem leaves - as you can see, they make an eye-catching canapé or damned good starter.

Ingredients - serves 4 50g of fresh white South Devon crabmeat pinch of cayenne 1 large tomato, core and seeds removed for the guacamole: 2 medium avocados grated zest & juice of 1 lime 1 small green chilli 1 shallot, peeled & finely chopped 1 clove garlic, crushed & finely chopped 2 tbsp finely chopped coriander leaf olive oil salt, pepper several leaves of little gem lettuce

Method

1 Peel the avocados and remove the stones before mashing the flesh with a fork and transferring to a mixing bowl. Peel and finely chop the shallots; crush and finely chop the garlic; halve the chilli, remove the seeds and finely chop; finely grate the zest of the lime and squeeze out the juice - add all to the bowl together with the coriander and seasoning, mix and taste. Adjust the seasoning if necessary and then gradually add the light olive oil to achieve your desired consistency. Cover the surface with cling film to prevent discolouration. Refrigerate for several hours to mellow.

1 Place a crisp, cup-like leaf onto each plate and spoon guacamole into it. Top with flaked white crab meat and sprinkle lightly with a teeny pinch of cayenne (or white pepper for the more faint-hearted).