Last year I was lucky enough to go on a fishing trip to the northernmost tip of Norway to catch king crab. They’re incredible creatures with a huge leg span of up to 6ft.

To catch them we had to dive under the ice of the Barents Sea in freezing temperatures; a terrifying but exhilarating task.

Unlike other crab, they do not have any edible meat in their bodies, but delicious fleshy meat in their legs and claws instead. After recovering from our ice-diving escapades, we simply boiled the legs of the crab in fjord water. The freshness of the meat was something else and the texture and flavour were unbelievable.

Closer to home, summer is the perfect time for using the best of the British crab. A lot of people are slightly nervous about cooking it live, but it is a very versatile ingredient which can be used across a multitude of dishes, from a comforting chowder to a rich and creamy risotto.

When buying live crab, choose one that feels heavy for its size. The male ones will have larger claws, but many people prefer the female variety for its sweeter flesh and delicious roe.

To kill a crab yourself, pierce the main nerve behind the eyes, then boil it in salted water for 15 minutes per 500g. A whole crab weighing about 1.5kg will provide about 285g white meat and 125g brown meat. Of course, you can also buy fresh crab meat (both white and brown) from any good fishmonger to save yourself the time and effort.

For a quick and tasty after-work supper, simply scramble a couple of eggs, add chives and white crab meat, then stir in a little crème fraîche just before it sets.

Season and serve on a thick slice of toast. It’s a delicious twist to a classic easy dish. Fresh crab meat is also a fantastic addition to summer salads.

Just arrange it on top of some salad leaves and tomatoes on a plate, then finish with a little vinaigrette whisked together with the inside of a hollowed-out passion fruit.

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