Jamie Cullum

This week, in a first for this series, Paul is joined for the podcast via Zoom by the multi-talented - and multi-platinum selling - musical icon, Jamie Cullum.

With his ‘The Pianoman At Christmas – The Complete Edition’ album dropping tomorrow, we learn what Christmas is like at the Cullums, why every man should love Jamie Oliver and how bedside cook books are the way to win over a supermodel. 

Check out the album here: https://jamiecullum.lnk.to/TPACCompleteEditionPR

Padstow crab ~ squid ink linguine

Cooking Crab

• 1kg whole brown crab
• 1 lemon cut into ¼
• 1 onion roughly chopped
• 1 leek roughly sliced
• 1 carrot sliced
• ½ fennel bulb roughly chopped
• 2 sticks celery roughly chopped
• 30g salt per 1 litre of water in a large pan
• 150ml white wine
• 4 cloves garlic crushed with skin on
• 5 sprigs thyme
• 1 bay leaf
• 1 star anise
• 6 parsley stalks

1. Bring your water to the boil with the salt, if cooking a large crab, you will at least need 2 litres of water to cover the crab. Once to the boil add the remaining ingredients and leave to simmer for 2 minutes
2. To kill the crab, turn it over and lift the small, pointed flap to expose a small, indented hole. Using a sharp pointed object like a stiff boning knife or even a screwdriver push down through the hole until you hit the other side of the top shell. The crab will now be dead and ready to go into the pan.
3. Return the simmering pan to the boil and place the crab into the pan and cook for 8-9 minutes for a 1kg crab and adjust the time according to size i.e. 2kg crab cooks for 16-18 minutes.
4. Remove the crab from the boiling water and leave in a colander to cool until room temperature.
5. To pick the crab meat, put the crab on its back and remove all the legs and the two claws, now use your two thumbs to push up the main central body known as the purse. On the underside of the body, you need to remove the gills also known as the dead man’s fingers and discard. You can now remove the white meat from the body using a crab pick or skewer and the legs and claws by using a hammer or rolling pin to crack the shells. Once all the white meat is picked use your fingers to feel through the meat for any shell.
6. Use a teaspoon to scrape out the brown meat from inside the corners of the main brown shell
7. Your crab meat should be refrigerated until needed and eaten as fresh as possible within two days of cooking and picking.

Ingredients

• 100g fresh white crab meat
• 200g dried squid ink linguine pasta or fresh squid ink pasta
• 85ml extra virgin olive oil
• 1 red chilli de seeded and sliced thin
• 80g pine nuts
• 1 clove garlic sliced thinly
• 1 lemon
• 10 cherry tomatoes cut into halves
• 50g fresh rocket
• 20g fresh chopped flat leaf parsley
• 50g Parmesan for grating
• 1 pinch chilli flakes
• Cornish sea salt flakes

Method

1. Start to cook the pasta in well-seasoned water until just cooked
2. Warm a large non-stick pan and start to toast the pine nuts until golden in colour, then reduce the heat slightly and add the olive oil
3. Add the chilli, garlic, and chilli flakes to the warm oil and start to cook out being...

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