Far less fancy is majarete ($5), the traditional sweet corn purée, perfect with cinnamon-spiked coffee.

Add corn puree to each bowl, and sprinkle with 1 teaspoon of the sun-dried tomatoes.

A fresh corn purée cools the palate.

When onion is soft, stir in corn puree and red pepper.

To serve, top crabs with corn puree and, if desired, sprinkle with lemon juice.

Add the corn puree and stir constantly for several minutes until quite thick.

Stir in the corn puree.

Fold in the corn puree, the herbs and both cheeses.

Combine corn puree, garlic, salt, white pepper and the remaining stock in a saucepan and bring to a boil over medium-high heat.

Add corn puree and cook for 5 minutes, until thick.