Wild garlic crab 'carbonara'

Put the wild garlic in a pan with 2 tbsp water and cook over a low heat for 1-2 minutes, until defrosted. Transfer to a jug with 1 tbsp water, the oil, sugar and a pinch of salt and use a stick blender or a mini food processor to whizz until smooth, then transfer to the fridge until ready to use.

Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Meanwhile, in a large bowl, use a balloon whisk to mix the egg yolks, cheese, brown crabmeat and plenty of freshly ground black pepper. Scoop out 50ml water from the simmering pasta and whisk into the egg mixture until smooth.

Once the pasta is cooked, reserve a mug of pasta water, then drain the pasta and tip straight into the bowl with the egg mixture, along with the white crab meat and ½ of the lemon zest. Toss together for 2 minutes, adding a little of the reserved cooking water, if needed, to make a silky sauce that coats the pasta. Quickly toss through the wild garlic paste, then serve the pasta scattered with the remaining lemon zest and freshly ground black pepper.