It’s Tuesday afternoon and the thoughts of what to eat for dinner are looming. There’s nothing in the fridge, which seems to be shelf-isolating, and your cupboards are emptier than your post box on Valentine’s Day.

Don’t fret, there’s time for a quick supermarket dash, but what to make? You’re desperate to disembark the Bolognese train but you’re so sick of salmon. How about that bean dish your cousin keeps harping on about? Or that viral TikTok recipe, with the whopper chunk of feta?

The good news is that the weeknight rut affects the best of us – yes, even chefs! We chatted to Marcin, Head chef in The Anglers Rest, to find out what he makes midweek when he really, truly can’t be bothered. Prepare for maximum taste, with minimum fuss, Tuesday-Wednesday style.

Crab Claws and Prawns with Herb, Garlic and Chili Emulsion – A La Marcin, Head chef in The Anglers Rest

Serves 6 as a starter, 4 as a main

Preparation time: 15 minutes | Cooking time: 12 minutes


  • 500g crab claws
  • 500g raw tiger prawns
  • 150g butter diced
  • 150ml cold water
  • 2 garlic cloves, pressed
  • 2 pinches chilli flakes
  • 30g roughly chopped dill, coriander, spring onion each
  • 1 lemon, cut into wedges


  1. Place the crab claws, prawns, butter, water, garlic, chilli flakes in a saucepan, cover and simmer slowly for 8-10 minutes on moderate heat, stirring occasionally.
  2. When the prawns start to turn pink, add the spring onion, dill and coriander. Cook for another two minutes. Make sure the prawns are fully cooked.
  3. Garnish with a sprig of dill and coriander and serve with lemon wedges, brown bread and butter


For an Asian twist, add some lemongrass, ginger, pak choi, fermented black garlic, sesame seeds, star anise and cardamom and serve with kimchi, basmati rice or noodles

Crab Claws

Crab Claws

For more information about The Anglers Rest or to book a table, you can visit their website