SUMMER SEAFOOD PAELLA

Serves 4-6

l 350g (12oz) mussels

l 2tbsp olive oil

l 200g (7oz) monkfish (or other chunky white fish), cut into small cubes

l 1 large onion, finely diced

l 2 sticks celery, finely diced

1 red pepper, deseeded and finely diced

4 garlic cloves, 3 finely chopped, 1 smashed 1 scant tsp fennel seeds, lightly crushed

l 250g (9oz) paella rice

l 1 rounded tsp smoked pimenton (smoked paprika, sweet or hot) A large pinch of saffron (optional)

150ml (5fl oz) vermouth or dry white wine

750ml (1¼pt) hot fish or vegetable stock

l 8 large whole prawns

l A handful of parsley, roughly chopped

Lemon wedges

lllllllof the oil in a paella pan or 30cm shallow pan. Add the monkfish and brown briefly for a couple of minutes.

Remove to a plate and set aside. Add the rest of the oil and sauté the onion, celery and red pepper for 10 minutes until softened and sweet. Add the garlic, fennel, rice, pimenton and saffron (if using). Stir well and toast for a few minutes. Add the vermouth or wine, cook for 30 seconds then pour in the stock. Reduce the heat and simmer very gently for 15 minutes.

Add the browned monkfish, stir, then add the prawns and mussels. Cover with a lid or some foil and cook for 10 minutes until the rice is tender, the prawns are cooked through and the mussels have opened (discard any that haven’t opened). Taste the rice, and if it is still too firm to the bite just add a splash more water and cook for a few minutes more. Serve scattered with parsley and lemon wedges for squeezing.

Put the gin, elderflower cordial and lemon juice into a large jug. Add the cucumber, mint and ice, and muddle with a long spoon. Let it steep for 30 minutes or so. When ready to serve, top with Prosecco, and sparkling water to taste. Serve immediately. Wash the mussels, discard any that are opened, and pull out any ‘beards’. Put into a bowl, cover and place in the fridge. Heat ½ a tbsp