Simon Rhodes from Lobsterpot Fishmongers, Wood Street Food Hall

IT’S that time of the year once again when our thoughts turn to the lighter side of eating.

Heavy stews, pies and soups make way for salads, outdoor buffets and, of course, seafood. A plateful of cooked crevettes, oysters, cooked mussels and shellfish works a treat with a glass of Muscat, nicely chilled.

If you have a little more time on your hands during the long summer evenings, you may wish to prepare something a little more extravagant. Why not try crab ravioli in a seafood bisque? This dish is so versatile that it sits very nicely at a dinner party or just as a midweek evening meal.

Crab is wonderful at this time of the year. It has a sweet meat that I find a little more appealing than lobster (and a fraction of the price these days!) To make the pasta mix 450g strong 00 flour, 4 large eggs and 1 tbsp oil together in a food processor. Turn the dough out on to the worktop. Use your hands to shape it into a ball and draw together any crumbs. Wrap in clingfilm and leave to relax in a cool place for an hour.

To make the filling, remove 150g of prawns from their shells. Put 150g of crab meat and the peeled prawns in the food processor and whizz until smooth. Add an egg white, a dash of lemon juice, salt and pepper and whiz again until just mixed. Stir in some chopped chives, cover and set aside.

To make the bisque, heat a little olive oil in a saucepan and fry all the shells and a chopped onion until they start to brown. Add a crushed clove of garlic and cook for another 30 secs.

Add a splash of brandy, a couple of chopped tomatoes, a bay leaf, a tbsp of tomato puree and a star anise. Add 1 of fish stock and simmer for 20 mins.

Strain the sauce and reduce by two thirds by boiling rapidly. Then add double cream, reduce to the consistency of single cream and season to taste.

Roll the pasta thinly to approx six inches wide. Place some of the crab mixture in the centre of the pasta approx. 1½ inches apart and cover with another layer of pasta. Press together, firm around each mound to make sure you have squeezed out all the air. Cut between the rows, making sure the edges are sealed. You can use a fork to decorate the edges. Now cook the ravioli in boiling water for 3-4 minutes until al dente. Place on the dish, drizzle over the sauce and decorate with fresh chopped chives.