As promised this is the recipe shared by James Martin on ITV but image shows the dish served at The Kitchen, Chewton Glen.
1x5cm ginger, peeled and diced
1 lemon grass, thinly chopped
2 kaffir lime leaves, stalk removed and thinly sliced
1 red chilli, chopped
1 garlic clove, peeled and chopped
1 shallot, peeled and diced
400ml chicken stock
100g Arborio rice
1 tbsp Thai green curry paste
75ml white wine
50ml double cream
100g brown crab meat, blitzed in the food mixer
200g white crab meat
25g grated parmesan
1 lime juice only
Fresh coriander to serve
In a large pan melt 50g butter.
Add the lemongrass, lime leaves, half the chilli, garlic, Thai green paste and shallot and fry for a couple of minutes.
Add the rice and stir so that it is combined with the other ingredients and coated in the butter.
Add the wine and chicken stock, stir and bring to the boil. Lower the heat so that the liquid is simmering and continue stirring the pan for 15 minutes until all the liquid has been soaked up by the rice.
Add the remaining butter, cream, crab, parmesan, marcapone and lime juice and stir to combine.
Season then sprinkle over coriander and the remaining chilli. Serve immediately.