Chef’s Pass: Cooking with Lee Westcott at Typing Room

In the second instalment of our Chef’s Pass series, Lee Westcott shares with us a recipe for spring with crab, white asparagus, green tomato and coriander. A fresh and textured dish, Lee explains how every part of the crab is used in the recipe to avoid any waste of the locally sourced produce.

Dominique Perrett
Video and photos: Filippo L’Astorina

Watch our interview with chef Westcott here.