Instructions: Cook the fennel and chillies with the garlic in the oil for 10 minutes (use a large covered frying pan on the floor of the roasting oven).

Transfer the pan to the simmering plate add the seafood and stir fry for 3 to 4 minutes (the prawns in luxury seafood are often grey and blue/grey in colour and they are cooked when they turn the more familiar pink).

Stir the noilly prat into the pan and cook for a minute or so then add the cream.

Heat for just one or two minutes longer until the cream is hot and just coming to the boil.

Season to taste and add the coriander then serve immediately while everything is still piping hot.

Serve with freshly cooked vegetables or a salad and crusty bread to mop up the juices.

For this I use a bag of frozen mixed luxury seafood mussels king prawns tiny scallops and squid rings so it is almost store cupboard cookery. Use chicory onions or peppers if you dont like fennel but the mildly aniseed flavour of fennel is a good seasoning for the fish.

Serves 2

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