1 strip unwaxed lemon peel
1 shallot, thinly sliced
150g/5½oz baby spinach
4 plum tomatoes, skin removed, thinly sliced
sea salt and freshly ground black pepper
500g/1lb 2oz ‘00’ flour, plus extra for dusting
olive oil, for drizzling
2 tbsp olive oil
1 tbsp olive oil
rapeseed oil, for frying
pinch saffron strands
3 free-range eggs, lightly beaten
5 free-range egg yolks (100g/3½oz), lightly beaten
50²µ/1¾´Ç³ú ³Ò°ù³Ü²âè°ù±ð, grated
120ml/4fl oz whipping cream
200g/7oz white crab meat
2 tbsp dry vermouth