Clean the crabs, reserving the brown meat and head shell. Set aside the claws and body for serving

Shell and devein the prawns reserving the shells and heads for the stock. Chop the prawn meat and set aside

Select SAUTE/SEAR function and set the timer for 30 minutes. Press START and allow to heat for 3 minutes. Add the oil to the cooker with the reserved crab and prawn shells. Cook, stirring until golden

Add the eschallots and garlic and cook, stirring, until softened. Add tomato paste and stir through for 1 minute. Add the thyme, bay leaves, wine, vermouth, tomatoes and spices. Simmer until the liquid has reduced by half. Add water up to the max line

Select PRESSURE COOK and high pressure. Set timer for 15 minutes. Place lid on cooker and close the valve. Press START

Once cooking time is complete open the valve to release all the steam before opening the lid

Strain the stock into a clean bowl and discard the solids. You will have about 3 litres of stock. Set aside

Place the rice and 3l of stock into the cooker

Select PRESSURE COOK and medium pressure. Set timer for 60 minutes. Place lid on cooker and close the valve. Press START

Once cooking time is complete open the valve to release all the steam before opening the lid

The congee should be creamy and smooth. If there is too much liquid or if the rice has not broken down enough select the SAUTE/SEAR function and simmer until the correct consistency is reached. If it is too dry add a little stock or water until the correct consistency is achieved

Add the butter and season with salt and white pepper

Serve with garnishes and a squeeze of lemon

Wash and roughly chop the cime di rappa, sprinkle with a little salt and sugar. Mix well and set aside to pickle

For the saffron oil, toast saffron in a small frypan then pour in enough grapeseed oil to cover the base of the pan. Season and set aside to infuse

For the prawns and crabs, heat the oil in a medium frypan. Coat the prawns and crab pieces in cornflour and fry in the oil until golden. Drain on paper towels. Reserve oil

For the fried shallots, fry the eschallots in the same oil used for the prawns and crab until golden. Drain on paper towels. Reserve oil

Add butter, anchovies, chilli and garlic to reserved oil in frypan. Saute until garlic is soft then add the breadcrumbs and cook, stirring until golden and crunchy

Cover eggs in cold water and bring to the simmer over medium heat. Cook 5-6 minutes or until soft boiled. Cool and peel. Serve halved with congee