A Thai dressing of garlic, chilli, lime juice and fish sauce brings this crab salad to life Bright, fresh and full of flavour Credit : Haarala Hamilton Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 14 April 2026 9:21am BST A simple but full-flavoured dish to wake up the taste buds, with sweet-sharp citrus and a punchy dressing that’s hot, sour, salty and sweet all at the same time. Grapefruit can also be used in this salad instead of blood oranges. Hold on to the recipe for the Thai nam jim dressing here – it’s good for spooning over roast or griddled fish as well.…