Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 4

Thai-style crab rice noodles recipe

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Ready in 15 minutes

2 bundles of stir-fry rice noodles
Bunch of spring onions
2 carrots
Handful of beansprouts
5 tablespoons sweet chilli sauce
Juice of 1 lime
180g fresh white crabmeat or 170g can white crabmeat,drained
Handful of chopped mint

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1. Put rice noodles into a bowl, cover with boiling water from the kettle and set aside until softened. Drain, refresh and return to the bowl.
2. Finely slice spring onions and cut carrots into very thin strips (or use a julienne peeler). Add to the noodles with beansprouts.
3. Mix sweet chilli sauce and the limejuice together and season. Toss through the noodles with crabmeat and chopped mint.
Divide between 4 bowls or plates to serve.

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BBQ recipes

Picnic dishes

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