Crab Chowder with Sweetcorn Purée

• 1 onion, peeled
• 1 large carrot, peeled
• 1 leek, trimmed
• 1

Chop the onion, carrot, leek and celery. Heat the olive oil in a medium pan and fry the chopped vegetables with the garlic until evenly browned. Add the herb stalks, lemongrass, peppercorns, star anise and coriander seeds, then stir in the tomato purée and cook for 3–4 minutes.

Add the brandy and flambé. When the flame dies down, add the wine and let bubble until reduced to a sticky con