SEAFOOD PASTA BAKE

This tastes really delicious and special, but you can make it with a pack of cooked mixed seafood from the supermarket chiller cabinet, plus cooked prawns.

Put these with pasta, veg and an easy mascarpone sauce for a supper to be proud of.

SERVES 4

■ 400g (14oz) short pasta

■ 1tbsp olive oil

■ 15g (½oz) butter

■ 2 leeks, finely sliced

■ 2 medium courgettes, diced

■ 3 garlic cloves, finely chopped

■ Leaves from 1 tarragon sprig

■ Zest and juice of 1 lime

■ 100ml (3½fl oz) white wine

■ 300ml (½pt) chicken or vegetable stock

■ 200g (7oz) mascarpone

■ 1tbsp pastis or ouzo (optional)

■ 200g (7oz) cooked mixed seafood

■ 200g (7oz) cooked shelled prawns

■ 50g (1¾oz) breadcrumbs

■ 50g (1¾oz) Parmesan cheese, grated

■ A few basil leaves, shredded, plus extra to garnish

■ Salt and black pepper

Cook the pasta in plenty of wellsalted boiling water until just al dente. Reserve a couple of ladlefuls of the cooking water, drain the pasta and set it aside.

Heat the olive oil and butter in a flameproof casserole dish. Add the leeks and courgettes and fry over a medium heat for about 5 minutes until starting to soften. Add the garlic, tarragon and lime zest. Season with salt and pepper, then pour in the white wine and stock. Bring to the boil, then reduce to a simmer and leave the veg to braise for a few minutes until tender.

Add the mascarpone and stir until you have a smooth, creamy sauce around the veg. Stir in the pastis or ouzo, if using, followed by the mixed seafood, prawns and pasta. Stir to combine and add a little pasta water if you think you need more sauce — it’ll thicken as it bakes. Taste and add lime juice and more seasoning if necessary.

Preheat the oven to 200°C/fan 180°C/gas 6. Mix breadcrumbs, Parmesan and basil leaves and sprinkle over the pasta. Bake in the oven for 20-25 minutes until the top is crisp and brown and the pasta is bubbling up. Sprinkle with basil leaves and serve.