Whether made from freshly cooked or pre-packed crab meat, this richly flavoured soup brings the breezy tang of the English seaside to your table.

Serves 6

25 g (1 oz) English butter

1 small onion, skinned and finely chopped

1 celery stick, cleaned and chopped

75 g (3 oz) long grain rice

568 ml (1 pint) milk

meat of 1 cooked crab, or 225 g (8 oz) frozen or canned crab meat, drained and flaked

300 ml (1/2 pint) chicken stock

salt and freshly ground pepper

5 ml (1 tsp) anchovy essence

30 ml (2 tbsp) brandy

150 ml (5 fl oz) fresh double cream

chopped fresh parsley to garnish

1. Melt the butter in a large saucepan, add the onion and celery and cook for 10 minutes until soft. Add the rice and milk, cover and cook for 15 minutes until the rice is cooked. Cool slightly.

2.  Pass the soup through a sieve or puree in a blender. Return to the pan together with the crab meat. Add the stock, seasoning, anchovy essence and reheat.

3. Add the brandy and fresh cream but do not boil. Transfer to a soup tureen, sprinkle with chopped parsley and serve very hot accompanied with melba toast and butter.