Sweetcorn with lemongrass, crab and lime

• servings: Serves 4

Ingredients

1 tbsp groundnut or rapeseed oil

1 onion, finely chopped

1 garlic clove

1/2 red chilli, seeds removed and finely sliced (reserve the other half for topping)

2 lemongrass stalks, finely sliced

200g sweetcom (frozen is fine)

1 yellow or orange pepper, deseeded and chopped

500ml milk

For the topping:

150g white crab meat

Zest of 1 lime, juice to taste

1/2 red chilli, finely sliced

1 tsp olive oil

A handful of fresh coriander, chopped

A handful of chives, or 1 small spring onion, chopped

Salt and black pepper

Directions

1 Heat the oil in a saucepan over a low heat and cook the onion for 10 minutes or until softened and translucent.

2 Add the garlic, chilli and lemongrass and cook for tvvo minutes longer, then add the sweetcorn and pepper

3 Stir to heat through for a couple of minutes, then add the milk and bring to the boil. Immediately reduce the heat and simmer for 20 minutes.

4 Whizz the soup with a stick blender and adjust the seasoning, adding a little milk to loosen to your desired consistency.

5 Mix all the ingredients for the crab salad, season with salt and pepper and serve on top.