Preheat your oven to 200°C/Fan 180°C/ Gas 6. Fill and boil your kettle. Scrub the potatoes and cut them into chips as thick as your finger. Scatter the chips into a large roasting tin and toss with 1 tbsp olive oil and a pinch of salt and pepper. Slide the chips into the oven and roast for 35-40 mins, turning halfway, till golden and crispy.

Meanwhile, finely shred the kale leaves. Pop the kale into a large heatproof bowl and cover with hot water from the kettle. Soak for 1 min, then drain and rinse the kale briefly with cold water. Squeeze out as much water as you can, dry the bowl and pop the kale back into it.

Trim the roots and any ragged greens off the spring onions, thinly slice them and add them to the kale. Peel and grate in the garlic. Grate in the lemon zest and add a pinch of salt and pepper. Tip in 2 tbsp flour and crack in the eggs. Use a fork to whisk the ingredients and combine. Fold in the crab meat and set the bowl aside.

Tip the crème fraîche into a small bowl. Squeeze in the juice from half the lemon and add a pinch of salt and pepper. Stir and set aside.

When the chips are nearly ready, warm 2 tbsp olive oil in a large frying pan on a medium heat. Add large spoonfuls of the crab mixture (you should be able to make 6-8 fritters in total). Use the back of a spoon or a fish slice to gently press the fritters down into the pan so they're about 2cm thick. Fry for 3-4 mins on each side, till golden and crispy. Pop the cooked fritters onto a plate lined with kitchen paper and repeat with any remaining mixture.

Divide the crab fritters and chips between a couple of plates. Add a handful of rocket to each plate and serve with the zingy crème fraîche, and wedges of lemon on the side.