Day 109. Kings Lynn and the Sinagapore connection.

Coles of Kings Lynn is not the easiest place to find mainly because although they have a retail shop (I use this term lightly) they mainly supply to trade customers. Hidden away in a small business park, their selection is always varied and includes fresh fish, smoked fish and plenty of seafood. And if there's something you need for a particular recipe a call to them a few days before and they can usually help you out.

Today I picked up a bag of crab claws and 500g clams and it was happy days at home with Singapore Chili Crab to start, followed by Spaghetti Vongole; the perfect kick start to the weekend.

Here's the recipe for the crab courtesy of Rick Stein:

Singapore Chili Crab

• 2 x 900g crabs (I buy pre-cooked crab claws but you can use fresh crab)
• 4 tbsp groundnut or sunflower oil
• 4 fat garlic cloves
• 2.5cm piece of fresh ginger
• 4 tbsp tomato ketchup
• 3 red chilies
• 2 tbsp dark soy sauce
• 150ml water
• black pepper
• 2 spring onions finely shredded lengthways

1. Heat the oil in a large wok. Add the crab and stir-fry for 3 minutes, adding the garlic and ginger after 1 minute.

2. Add the ketchup, chilies, soy sauce, water, pepper and juices from the back shell (if the crab was cooked fresh). Cover and simmer over medium heat for 2-3 minutes.

3. Spoon the crab into a large serving plate and sprinkle with the spring onions.

Serves 4.

Day 104. What's the recipe for a great cookbook?

When I asked the question: "Are recipe only cookbooks becoming less important with the ability to find any recipe online or do you still rely on them in your house?", unsurprisingly the response was that people use both. It's something I've been thinking about for a while because for me a cookbook that simply contains recipes is not enough any more. If I want a recipe I can usually find it online and although I still refer back to tried and trusted favourites, new cookbook purchases are usually made based on what else they have to offer. Are they beautifully illustrated? Do they tell a story? Are the recipes based on seasonal or regional availability?

But then when I flick through one of my old recipe books like Rick Stein's Taste of the Sea or Jamie's The Naked Chef I remember that a cookbook can be so much more than just a collection of ingredients and instructions. It's a joyful reminder of times spent with friends and family.

Nigel Slater's The Kitchen Diaries is picking parsnips in the field behind our house before preparing a sausage and parsnip casserole. Nigella Express and her recipe for triple chocolate chip cookies and I'm at our house in Abbots Ripton baking a batch to share with the Sugdens as we settle down with the kids to watch a Dr Who Easter special. The book about The Ivy describes wonderfully a day in the life of one of the world's most famous restaurants and it's a winter's evening with eight friends serving Thai Baked Sea Bass and Lamb Shanks. And Yummy! by Jane Clarke provided the recipe for Bea's 2nd birthday cake - sugar free but totally delicious.

This pile of books which might seem predictable or uninspiring to many, is like a culinary photo album for me and the reason why I'm certain I'll never rely purely on the web.

Thanks to those that replied to my question last week;  rest assured, I'm already compiling a list of the cookbooks you love, maybe they'll join this pile of pre-loved ones someday soon.