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Charred diced tomatoes — depth for chili, salsa, stews
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
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Charred diced tomatoes — depth for chili, salsa, stews
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
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Pour the olive oil into a deep, heavy-based frying pan - it should be 1/4in deep in the pan. Heat the olive oil. Add the garlic and whole chili. Allow the garlic and chili to infuse for 3 minutes or so, then remove and discard the chili. Stir in the tomatoes and simmer for 10 minutes, until they start to soften and oil takes on a golden orange hue. Bring a large pan of salted water to the boil. Add the tagliatelle and cook for 3 minutes until al dente; drain and return to the saucepan. Mix the crab with the tomato mixture over a medium heat and cook briefly, stirring gently, until just warmed through. Season with salt and freshly ground pepper. Add the sauce to the tagliatelle and stir off the heat for 1-2 minutes. Season with salt and freshly ground pepper, add a squeeze of lemon juice and a little of the parsley and serve at once, topping each portion with a further sprinkling of parsley.