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1 Cook the rice according to the packet instructions, adding 1 chicken stock cube to the cooking water.
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Drain well.
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2 Remove the claws and larger legs from crab, crack open and take out the meat.
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Keep the brown and white meat separate.
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Prise the body section upwards from the shell with your thumbs to release.
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3 Remove and throw away the dead men's fingers, greyish stomach bag and mouth.
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Remove the meat from shells and retain.
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4 Heat 600ml/1 pint water in a pan, add in 1 chicken stock cube, the crab shells, brown crab meat, half the minced chilli, wine, tomato puree, lemon and most of the coriander.
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5 Bring to the boil and simmer gently for 10-15 min.
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Season.
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Strain the stock into a bowl, stir in 1/3 white crab meat, 1 tbsp liquid removed rice and coriander leaves.
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6 For the Kedgeree: Heat 1 tbsp oil in a frying pan, add in the bacon, onion and remaining chilli and cook for two min.
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7 Add in the remaining rice and crab meat and hot through.
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Add in the butter and minced parsley, season and stir to mix together.
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Spoon the kedgeree onto a plate and serve.
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8 Heat 2 tbsp vegetable oil in a wok, add in the shredded cabbage, season and stir fry for two min.
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9 Add in the garlic and continue cooking for another minute or possibly so.
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Serve the cabbage in a shallow bowl.
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10 For the Apple Pancakes: Sieve the flour and caster sugar into a bowl, add in the Large eggs, lowfat milk and grnd cinnamon and beat to make a smooth batter.
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Add in the grated apple and stir together.
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11 Heat 1 tbsp vegetable oil in a frying pan.
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Add in spoonfuls of the batter and cook for a few min on each side till golden and cooked through.
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12 Layer up the pancakes with spoonfuls of lowfat yoghurt in between the layers and serve drizzled with a little honey.
