Instructions: Place 4 spoons of mayonnaise in a bowl with the crab, chopped spring onions, coriander, chilli and apple. Season with salt and pepper, then mix well.

Place the salmon slices over cling film and top each of them with a share of the crab mixture. Wrap the cling film around and form 6 small balls.

Place in the fridge.

Heat the curry mix in a pan with olive oil and stir for 3 minutes. Put the oysters in the liquidiser with 1 spoon of mayonnaise, lemon juice and the curry oil. Process until smooth.

To dress, place a ball on the middle of each plate. Spoon some sauce around and sprinkle the chives over.

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