So what did we make?
Crab & Mango Salad
100g crab meat - a mixture of white and brown
1/4 mango, diced into 1cm cubes
Small handful mixed leaves
The green parts from 1 spring onion, finely sliced
Sesame seeds to garnish
For the dressing
1 small red chillli, de-seeded and chopped
1 small handful mint leaves and coriander leaves, chopped
1 small clove garlic
Juice of 1/2 lime
1 small piece ginger (about 2cm square), chopped
A good pinch of sugar
1 tbsp flavourless oil
Salt and pepper
Begin by making the dressing. Crush the garlic, ginger and chilli in a pestle and mortar with the salt until it is broken down and combined. Add the mint, coriander, lime juice, pepper and sugar and work in well. Add the oil and mix again. Adjust the quantities as necessary.
Combine the crab meat with the mango cubes. Place a chef's ring in the middle of a plate and add the mixed leaves, pressing down gently. On top of this add the crab and mango mixture, again pressing down gently before gently lifting off the ring.
Swirl the dressing around the sides and sparingly scatter with spring onion slices. Garnish the crab with sesame seeds and serve.
Well, we thought it was pretty damn special. The crab meat was sweetened nicely with the mango, and the dressing packed a punch, but was mild enough to enhance the delicate flavours of the crab.
Sadly, we didn't win.
Drunken hugs - Photo courtesy of Qype
The rest of our menu? Duck with Gooseberry Sauce, and some delicious Cherry Samosas. Recipes to follow in due course.
Read about Helen's version of events here.