Crab with potato cake and mango salad: Thomasina Miers’ recipes for a spring Sunday lunch

The article highlights a vibrant meal created by Thomasina Miers during the local farmer’s market. The dish features warm potato cake with peas and onions, sauced with turmeric, fenugreek, cumin, coriander, and mustard seeds, paired with a rich, spicy dressed crab. Onions act as spice carriers for both the potato cake and the crab. Meanwhile, a refreshing mango salad is accompanied by crispy chickpeas, dressed with olive oil, curry powder, lemon juice, and fresh herbs, offering a harmonious balance of sweet, tangy, and spicy flavors. Both dishes are prepared in advance to ensure optimal taste when served together.