Ingredients

• 1 tbsp olive oil
• 4 large red peppers
• left whole
• 4 avocados
• thinly sliced
• 2 tsp lemon juice
• 250g/9oz white crab meat
• thawed if frozen
• 75ml/2½fl oz mayonnaise (see below)
• 1 tbsp finely snipped fresh chives
• 1 tbsp finely chopped fresh coriander leaves
• 1 tsp mild curry powder
• sea salt and freshly ground black pepper
• dried sea salad
• to serve
• 2 free-range egg yolks
• at room temperature
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 250ml/9fl oz vegetable oil
• ½ lemon
• juice only
• salt

Directions

• For the tian
• preheat the oven to 200C/180C Fan/Gas 6.
• Heat the oil in a large ovenproof sauté or frying pan over a medium–high heat. Add the peppers
• season with salt and pepper and sauté for 1–2 minutes.
• Transfer to the oven and roast
• uncovered
• for 10 minutes until soft. Transfer the peppers to a large bowl and cover with cling film. Leave them to sweat for 10 minutes.
• Transfer the peppers to a sieve or colander and rinse off the skins under cold running water. Cut the peppers into quarters
• remove the membranes and seeds and place on kitchen paper to dry.
• For the mayonnaise
• put the egg yolks in a bowl with the white wine vinegar
• Dijon mustard and a pinch of salt and whisk until combined. Slowly drizzle in the oil
• whisking continuously to emulsify the mixture and making sure each drop of oil is fully incorporated before adding more. Once all of the oil has been added
• the mayonnaise should be thick and glossy. Season with lemon juice and salt to taste. Cover and chill until required.
• Drizzle the avocado with 1 teaspoon of the lemon juice. Place the crab in a bowl and add just enough mayonnaise to bind it together. Any remaining mayonnaise can be used in another recipe. Add the chives
• coriander
• curry powder and the remaining lemon juice. Season with salt and pepper.
• Line a 20-cm/8-in square cake tin with three layers of cling film. Arrange a layer of the peppers over the base
• peeled side down
• so the base is covered. Season with salt and pepper. Add half of the crab mixture and spread it out evenly to cover the peppers. Add a layer of avocado slices and then another layer of crab. Finish with a layer of red pepper. Cover with cling film and leave in the fridge for at least 1½ hours.
• Turn the tian out on to a chopping board and remove the cling film. Sprinkle over the sea salad
• cut into squares and serve immediately.