Cracked Black Pepper - 100g - Chilli Wizards Free P&P

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An ENGLAND flanker and all round Rugby Union tough guy, James Haskell is not one to keep his cards close to his monstrously large chest. And while choosing plates here and there might seem casual, this is still serious eating with serious cooking going on behind it, though with some of the fun regional flourishes he’s become known for.

Using a large knife, crush the garlic clove with a swift sharp bang of the palm of your hand. Peel the garlic cloves and chop them up very finely. Do the same with the ginger. Use a wide-bladed knife, place it on top of your unpeeled garlic with the sharp edge facing away and slam the palm of your hand to crush it under the blade (take care not to cut yourself). The monkfish on the ‘big plates’ menu too, roasted on the bone with Chinese XO sauce, is just as accomplished, cooked just-so over ‘fire and flame’.In a food processor or pestle and mortar, blend the spice paste ingredients together into a paste. Heat the oil in a wok or large sauté pan on a medium heat and cook the paste for a couple of minutes stirring continuously, then add the crab into the pan. Mix well until it’s well coated. It has. The lamb is from Castleshaw, just beyond Oldham, and it’s all used to make the type of coiled sausage you’d dream of seeing stuffed into a warm muffin the morning after the night before. (Credit: Louis Cannell/itsmelouis.com)

The star turn, however, was the Castleshaw lamb sausage. “If we’re going to kill an animal, I’m going to utilise all of it,” he says. “This dish, it’s got a whole story.” Haskell is married to fellow celeb Chloe Madeley, daughter of Richard and Judy, herself a published fitness guru. Food writer Sylvia Tan cooks her crabs whole in boiling water, before dividing them up and tossing them in the sauce. This does make the process less fiddly, because it’s easier to prepare the sauce without huge pieces of crustacean getting in the way. But it inevitably means that the crab cannot infuse the sauce with its flavour, and that the sauce has less chance to creep into every crevice of the crab, so I wouldn’t counsel it. I would, however, recommend saving yourself a bit of work by asking the fishmonger to dispatch and divide the crab up for you – it’s not hard work (there are many helpful videos online), but to do it humanely does require know-how and a firm hand with a cleaver. You can add truffle if you wish, something unlikely to have been found in the rag puddings he knew growing up, particularly the ones steamed in a pillow case. Cooking For Fitness is his second book – his first was Perfect Fit: The Winning Formula, which set out an eight-week 'body transformation' plan – and he hints there might be more to come.

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Alongside sleep and hydration, it is this 'pie chart' that sustains Haskell's punishing gym routine, and on the rugby field. So what does a pie chart contain? Even if you question Haskell's credentials as a nutrition expert, there's no doubting the know-how of his collaborator, sporting chef-to-the-stars, Omar Meziane. Place chilli flakes and salt on a heat proof container. I use clean recycled glass candle containers.

We're discussing his new book, Cooking For Fitness, which he co-wrote with chef Omar Meziane. In a market saturated with so-called superfoods and fad diet, Haskell aims to cut through the noise with a refreshingly straightforward message: Healthy eating is simple, and yes, of course everyone can do it.

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Needless to say, you have to be careful in handling chillies. My grandma Cecelia had a saying: Chillies which are dried up are just as spicy as when they were fresh. I’m sure it had a more profound meaning( some of the heat are lost in translation), but in this case, I mean it literally.

Heat the oil on medium low with all the aromatics until small bubbles start to appear. Then set the temperature to the lowest setting and heat for about 15 minutes. Then remove from heat. Set aside for 5 minutes.Roland restaurant’s chilli crab is the recipe handed down by the dish’s original creator, Cher Lam Tian. The shoulder offers up the filling, spiked with classic mint, the intestines form the sausage skin, the lamb breast is cured to make lamb bacon, which is fried and showered on top, and the kidneys feature in the sauce, which is best mopped up with the Pommes Anna, fashioned from layers upon layers of buttered potato. It’s a death row chip.