Scrub the potatoes and cut them into bite-size chunks. Slide the potatoes into a pan and cover with cold water. Add a good pinch of salt. Pop on a lid. Bring to the boil, then simmer gently for 10-15 mins, till just tender.

Meanwhile, peel the red onion and thinly slice it. Peel and finely chop the garlic clove. Halve the chilli, scraping out the seeds and membrane for less heat. Finely chop the chilli.

Pull any ragged leaves away from the Brussels sprouts and slice off the bases. Thinly shred the sprouts. Strip the kale leaves away from any thick stalks. Finely shred the kale leaves.

Pour 1 tsp oil into a large frying pan and warm to a medium heat. When the pan is hot, slide in the red onion with a pinch of salt and pepper. Fry, stirring often, for 3-4 mins, till slightly softened. Add the garlic, chilli, shredded sprouts and kale. Continue to cook for a further 3-4 mins, stirring every so often, till the sprouts are just tender.

When the potatoes are cooked, and tender when pierced with a knife or fork, drain them well. Allow to steam dry in the colander for 1 min. Tip the potatoes into the frying pan. Crumble in the white crab meat. Add the rocket. Grate in the lemon zest and squeeze in the juice. Stir and warm through for 1 min. Taste and add more salt or pepper if needed.

Divide the potatoes, lemony greens and crab meat between a couple of warm plates and serve.