Chef Mike Naidoo’s unashamedly luxurious crab toastie recipe elevates the classic crab sandwich to Christmas-party-with-bubbles-worthy heights. Mike’s story: He started out, age 15, working at a local fish and chip shop in the New Forest, then in restaurants in Hampshire before moving on to Jason Atherton’s Michelin-starred Pollen Street Social in London. Now Mike is executive chef and co-owner of Catch at The Old Fish Market in Weymouth. Catch (upstairs) celebrates local, sustainable fish and seafood; downstairs is fishmonger Weyfish and seafood-to-go joint Hatch on the Harbour. @catchattheoldfishmarket