Cannelloni of Devon crab with olive oil sauce

Shopping list

• Fruit and vegetables

  • 20 small basil leaves
  • ½ lime, juice only
  • 2 ripe plum tomatoes
  • ¼ lemon, juice only
  • 1 tbsp chopped basil leaves
  • 4 large green asparagus spears approximately 12cm/5in long, sliced at 2mm thickness with a mandoline (vegetable slicer)
  • 2 bunches rocket salad leaves

• Cooking ingredients

  • 125g/4½oz 00 flour and extra to dust
  • 2 pinches salt
  • 1 tbsp olive oil
  • 1 tsp green peppercorns, in brine
  • 2 tbsp extra virgin olive oil
  • salt and freshly ground black pepper
  • salt and freshly ground black pepper
  • 40ml/1¾fl oz extra virgin olive oil
  • 12 coriander seeds, crushed
  • salt and freshly ground black pepper

• Dairy, eggs and chilled

  • 4 free-range eggs, yolks only
  • 60g/2¼oz mascarpone

• Meat, fish and poultry

  • 200g/7oz cooked crab meat
  • 60g/2¼oz crab coral

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