How to Cook and Prepare a Live Crab (including video guide)

The first thing to consider when you cook and prepared live crab is to try and get as fresh as you can, and there’s no fresher than still alive.

First of all, you want to reduce the amount of pain the crab goes through. Here are the instructions with an explainer video below.

To Cook the Crab

  1. Place the crab in a freezer for 15 to 30 minutes to numb them
  2. Bring a large pot of boiling, well salted water to the boil
  3. Using a pair of tongs, grab the crab from behind with some cooking tongs and place them straight in the water
  4. Bring the water back to the boil and then simmer for 7-8 minutes per 1 pound. About 15 minutes for an average brown crab.
  5. Once boiled, remove the crab and place it into a colander and leave them for 20 minutes

To prepare the Crab (for eating)

  1. Wash your hands
  2. Grab each claw, twist and pull from the body
  3. Turn the crab upside down and pull the top of the shell away from the body
  4. Remove the abdomen from underneath with a sharp knife
  5. Remove the ‘dead man’s fingers’ – they won’t kill you but they taste terrible – see the video below for what they look like
  6. Wash your hands
  7. Using a BBQ screwer or metal spoon hand to get inside the joint cavity to get the meat
  8. Use nutcrackers to break the claws to obtain the white meat (or use a tea towel and hammer)
  9. Enjoy with fresh bread and white wine



Sammii G’s | Drinks, Ice Cream, Cake and Snacks | West Bay

If you haven’t already, you absolutely must visit Sammii G’s on your next visit to West Bay, Dorset.

Sammii G’s replaced an old electrical shop and sells fresh coffee, local teas, ice cream, cakes and sandwiches. I visited today (Jan 2017) and had one of their homemade Chocolate Orange milkshakes, and I think it might just be one of the nicest things I have ever drunk. Seriously. If you like milkshakes you really must try one. They’re made using Purbeck Ice Cream.

My wife really enjoyed her cappuccino made with locally roasted coffee beans and the array of cakes on offer looked amazing.

You can find Sammii G’s at: Clarence House, West Bay, Bridport DT6 4EN and they can be contacted on 01308 427944. They can also be found on Facebook.


Asia Delight, Chinese takeaway delivery, Colchester

Asia Delight Chinese food takeaway re-opened in 2016 with new owners and a new menu. The restaurant has had a makeover with the reception area now much more cleaner and with nice new seats. It offers takeaway only.

The company can be contacted on 01206 548881.

Asia Delight deliver within a 3 mile area (or for a small fee over 3 miles).

The restaurant can be found at: 9 The Parade, Queen Elizabeth Way, Colchester, CO2 8LY.

5 out of 5 food hygiene rating

At the time of writing, Asia Delight had been awarded a 5 out of 5 rating on food hygiene.

My rating

The new takeaway has improved considerably since it re-opened. The previous owners were somewhat rude but the new owners seem much more friendly. The quality of the food has also improved and the new management have clearly made an effort to improve the cleanliness and hygiene of the business.

Recommended dishes

I recommend the lamb and ginger with spring onion (49a) and also the Happy Family (44b)


You can view Asia Delight’s menu below (click the image to make it bigger):


Crickets for Protein – could you eat insects daily?

Crickets for Protein

As the world population increases and intense pressure is put on conventional farming to produce food, scientists have been looking at insects such as crickets for protein to add to our daily diet.

It may sound like something from a backstreet food market in China, but the reality is that insects can provide a good source of protein for humans, and at a much lower cost than farming other sources of meat protein. In fact, over 2 billions people across 162 nations already eat crickets for protein. It’s only the Western societies who seem to struggle with the concept.



Cricket protein is already a thing

There are already companies producing food products made from crickets, including cricket powder and cricket snacks. A company in America, Aketta, has begun producing protein products including cricket powder which can be used to boost protein in many dishes including umami, smoothies and even gingerbread cookies.

Some Asian countries eat fried crickets as part of their regular diet. If it works for them, why shouldn’t it work for us?


Why eating insects makes sense

Insects, in particular crickets, can grow and multiply very quickly whilst consuming minimal resources as they do. They require considerably less resources than other animal sources of protein, require no antibiotics and millions can be farmed in one small area. Compare this to farming cattle, for example, and this makes crickets a safe, cheap and sustainable source of food.

Aketta claim that producing 30g of beef produces 1815 times more greenhouse gases than 30g of cricket.

The fact is that as the world’s population grows we’re going to have to look at other ways of providing food. There simply won’t be enough resources to continue to rely on animal protein to satisfy our diet.

Eating crickets as part of your regular diet may be closer than you think, so isn’t it time you gave them a go?


McDonalds Terry’s Chocolate Orange McFlurry has actually happened

mcflurry-chocolate-orangeNo, we can’t believe it either, but the McDonalds Terry’s Chocolate Orange McFlurry has actually happened. After all, it isn’t Christmas without a Chocolate Orange, is it?


There’s no better combination for Christmas

As if a Terry’s Chocolate Orange isn’t nice enough we can no enjoy this chocolatey goodness mixed with McDonald’s very own vanilla ice cream.

Another perk of living in the UK

No other country is getting the Terry’s Chocolate Orange McFlurry, only the UK.

Here’s what people are saying on social media


Quark vs Mayonnaise – Which is better for you?

I was once a mayo addict, so it was no surprise that eventually my wife would tell me to try a substitute to help my expanding waistline, but what would I find better in the Quark vs Mayonnaise battle?

When I say I was a mayo addict I really mean it. I’d eat the stuff with anything – sandwiches, roast potatoes, sprouts, stirfry…anything. So it was going to be difficult to make the change. I decided it was time to look at the facts.

The nutritional facts

First, lets compare Real Mayonnaise (full fat) with the ‘standard’ Quark (in this case I used a brand called Golden Acre).

Per 100g Hellman’s Real Mayonnaise Quark
Fat 79g 0.8g
Saturated Fat 6.3g 0.5g
Protein 1.9g 11.9g

of which sugars






Quark v MayonnaiseAs you can see, Quark immediately takes the lead in the Quark vs Mayonnaise battle. Quark’s benefits are in the low fat, high protein department. So if you’re looking to up your protein intake whilst massively reducing your fat intake, Quark is a good alternative. Of course, if you’re looking to add more fat to your diet, Quark may not be the food for you.

In balance, Quark has more sugar for 100g than Hellman’s mayonnaise (albeit a very small amount). That is, until we look at low fat mayo.

Quark v Low Fat Mayo

The common problem with ‘low fat’ foods is that manufacturers often load them with carbohydrates and sugars to compensate for the lack of flavour caused by removing the fat. Therefore, eating low fat doesn’t always mean low calories. In fact, there’s a lot of evidence now to show that the high sugar in low fat diets is more damaging than the fat and can even be harmful.

Let’s take a look at Quark v Low Fat Mayo:

Per 100g Hellman’s Low Fat Mayonnaise Quark
Fat  27g 0.8g
Saturated Fat  2.7g 0.5g
Protein  0.7g 11.9g

of which sugars






The amount of sugar in the low fat mayo has immediately overtaken quark and by a considerable amount. In the case of this low fat mayo, this sugar comes from some processed sugars including xanthan gum and Ethylenediaminetetraacetic acid (EDTA). EDTA has actually be found to be toxic if consumed by lab animals. Yuck!

The ‘low fat’ mayo still has a considerable amount of more fat in that quark and it’s lower in the protein department.

Quark is made from natural ingredients. In the quark I used for this blog, it was made from just skimmed milk, microbial rennet (suitable for vegetarians) and a natural starter culture.

So which one wins the Quark vs Mayonnaise battle?

Unless you’re looking to eat a lot of fat, the evidence shows that Quark is a much better alternative to mayonnaise. It’s high in protein, low in fat and low in sugar. It also has no additional additives and is made completely of natural ingredients…more than can be said for low fat mayo!

The Quark vs Mayonnaise battle was easily won by quark and the switch was made pretty much instantly. It’s a simple way to reduce fat in your diet and naturally increase protein.

But Quark doesn’t taste like mayonnaise!

Well, yes, it is quite flavourless but then it’s not really a food you would chose to eat on it’s own (although you can). You wouldn’t eat mayonnaise on it’s own either, would you. Because of Quark’s light flavour you can easily add just a little lemon juice and paprika to it for an alternative to mayo, or add chilli and garlic for a nice and spicy dip. You can also use it in cooking or as an alternative to mayo in a B.L.T sandwich or tuna dip. Oh, and it can take the place of mascarpone in many dishes.

Either way, Quark is a very versatile food which can be used in all manner of ways. So what are you waiting for? Grab yourself some quark and start experimenting!



Native Oyster vs Rock Oyster – which tastes the best?

Native Oyster vs Rock Oyster
Native Oyster vs Rock Oyster
Native Oyster vs Rock Oyster – which is the best?

Following on from my blog on how to shuck an oyster, I decided it was time to try and put an argument to bed – is the Native Oyster or Rock Oyster the best?

I’m lucky to live in an area where there is an abundance of oysters waiting to be eaten. The wild oysters of the River Blackwater surround miles of coastline of Essex providing a fresh supply of oysters all year round.

I’ve tried many different types of oysters, but the most common in my area at the Native (Colchester) available from September through to April, and Rock which are available all year round.

I first tried a Rock (gigas) oyster when I was about 6. My grandfather told me to “swallow it whole” but by the time I was 13 I was well accustomed to chewing and oyster to fully appreciate the flavours inside (if you swallow your oyster whole you eating them wrong – here’s why).


Oyster Snobs

Like with most fine foods, there are snobs when it comes to oysters. People will tell you that the Native’s a “far better” than Rock and have a “sweeter flavour”. I’m calling b*llocks on that right now. Just today I ate three of each before writing this blog and found the Rock Oysters just as sweet but noticeably more meaty.

The thing is that I actually prefer Rock oyster over Native. People consistently tell me that I’m wrong and that Natives are the best, but I disagree. I eats what I likes and I like what I eats and no one is going to tell me any different.

It’s like people who say that the classic prawn cocktail hasn’t been a socially acceptable starter since the 1980s; they’re completely mental. Prawn cocktail starters are a staple entrée at Christmas and Easter and I won’t have it any other way!

I’m a bit of a tight git and I like value for money, and for me the additional cost of the Native Oyster just doesn’t warrant it in terms of flavour. There. I’ve said it. Native Oysters are overrated.


So, Native Oyster vs Rock Oyster – which is the best?

Finally, I have an answer for you, but you’re not going to like it. Quite simply, neither oyster tastes better than they other. They both taste great in their own way. Personally, I would chose a Rock oyster over a Native any day, but then I’m an Essex Boy with no taste (apparently).

I started off this blog with the aim of putting the argument to bed, but quite simply, it’s impossible to do so. Eat whichever you prefer. Don’t chose the Native just because it’s more expensive and everyone tells you to like it more; chose it because you like it.



Swallow oysters whole? You’re eating them wrong

If you swallow oysters whole, you're definitely eating them the wrong way

If you swallow oysters whole without chewing them, you’re eating them totally the wrong way.

Oyster are more than just a salty taste, but until you chew them you’re never going to experience the sweet flavour that oysters provide. Yes, sweet. This combination of salt and sweet is truly amazing, but you’re going to have to chew to discover it.


Chew – don’t swallow oysters whole!

It sounds a bit gross, but when you eat the oyster the sweet flavour in inside the ‘meat’ of the oyster, in a small heart and livers. By chewing the oyster, you release flavours which mix with the salty liquer of the oyster to produce a tase like nothing else.

Another problem if you swallow oysters who is that you’re never going to know if there is anything bad inside the bivalve mollusc. It’s a very rare thing to occur, but if you chew you’ll quickly identify anything that shouldn’t be inside.


Chewing will tell you if the oyster has turned bad

You’ll usually know if an oyster is bad because the shell will be open and tapping the shell won’t trigger it to close. However, there may be very rare occasions when an oyster looks fine but actually isn’t. Chewing it will quickly confirm this. Once you’ve eaten a few decent oysters you’ll soon known which if one has gone bad.


But I hate the taste of oysters

If you swallow oysters whole because you don’t like the taste, why are you eating them at all? Oysters are a delicacy. They’re supposed to be enjoyed. If you don’t like them, pass them to me. I’ll happily eat them for you!

Some people swallow them whole to get used to the taste. I’d urge you to get chewing as soon as you can.

Read next: How to open an oyster



Are pickled eggs Paleo?

So Are pickled eggs Paleo? Yep, they sure are.

Eggs were available to our ancestors and would have been a highly sort after source of protein. I always keep a jar in my fridge at home and also my desk draw at work for an emergency protein source in case I’m hungry and need a quick “fill me up”.

You can do all sorts with eggs, picked or plain, including curried eggs. They can also be a nice accompaniment to a salad, cold cuts of pork and a ploughman’s style lunch. Or just eat them on their own!


Beware of smells

Eggs can sometimes be a bit smelly. Some people are also very sensitive to the smell. In my office there’s a lady who has a very sensitive nose to eggs so I tend to eat them in the kitchen or outside. Just remember that your belches can also get a bit wiffy!


Homemade Doner Kebab

Homemade Doner Kebab

Watching your figure doesn’t mean you have to give up your Saturday night treat, and that includes the Doner Kebab. In fact, my homemade Doner Kebab meat can be high in protein and with virtually no carbohydrates whatsoever.

There’s a big difference between this homemade donor kebab recipe which you buy in a fast-food restaurant. To start, you know exactly what’s gone into the meat (which is more than can be said for the lump of processed meat which turns around on that grill). Plus, with my recipe, you know exactly how old the meat is.

I highly recommend that you use grass fed lamb whenever possible, but if lamb isn’t your think there’s not reason you can swap it for pork mince, or even beef (be careful as beef can get dry).


This Homemade Doner Kebab is healthy, tasty and cheap!

This recipe has taken me a year or so to perfect and now I’m happy to share it with you! You can adjust the ingredients to suit you and alter the salad to your own tastes. You can make a chilli sauce if you like or instead try a good quality mayo on it – it’s good!

I’d love to hear your comments and feedback so please feel free to leave your comments below.

Homemade Doner Kebab
Homemade Paleo Doner Kebab
Print Recipe
The best homemade doner kebab recipe you'll find - healthy, natural and cheap
Servings Prep Time
2-3 people 15 minutes
Cook Time Passive Time
15 minutes 30 hour
Servings Prep Time
2-3 people 15 minutes
Cook Time Passive Time
15 minutes 30 hour
Homemade Doner Kebab
Homemade Paleo Doner Kebab
Print Recipe
The best homemade doner kebab recipe you'll find - healthy, natural and cheap
Servings Prep Time
2-3 people 15 minutes
Cook Time Passive Time
15 minutes 30 hour
Servings Prep Time
2-3 people 15 minutes
Cook Time Passive Time
15 minutes 30 hour
For the salad
Servings: people
  1. Preheat your oven to gas mark 7 (200'c)
  2. Place all of the ingredients into a mixing bowl and thoroughly mix. If you can, use your hands and really mix the ingredients together until they resemble a texture of a burger
  3. Line the bottom of a large roasting tin with greaseproof paper. If you don't have greaseproof paper, use tin foil. NOTE: this will make it easier to clean the roasting tin later
  4. Roll the meat out into the roasting tin. Try to make it around 5mm thick and push it into the corners. The meat mix will shrink as it cooks. USE YOUR FINGERS NOT A ROLLING PIN
  5. Place in the oven for 15 minutes
  6. After 15 minutes, once fully cooked, remove the meat from the oven and turn it over (optional - skip this and step 7 if you don't like your meat charred)
  7. Place under a hot grill for a few minutes to cook the underside of the meat (or return it to the oven for 6 minutes if you don't have a grill)
  8. Your fresh homemade doner kebab is ready to enjoy! Slice it into thin strips or use a pair of chef's scissors
Recipe Notes

What you chose to have in the salad is totally your choice and this paleo doner meat will go with almost any salad item.

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