1. Boil the potatoes in salted water for 10 to 15 minutes or until tender. Drain and cool before halving or cutting into chunks.
2. Meanwhile, peel and chop the onions. Heat the butter and a tablespoon of oil in a frying pan and when foaming, tip in the onions – cook for 10 to 15 minutes or until softened.
3. Meanwhile, chop the tomatoes, then halve, deseed and finely chop the chili, if using. Roughly chop the watercress.
4. When the onions are ready, tip them into a bowl and add the tomatoes, lemon zest, chilli, watercress and crabmeat. Toss together.
Recipe, The Camper Van Coast by Martin Dorey and Sarah Randell (Saltyard Books)
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