1 tbsp freshly chopped fennel fronds or dill
1 leek, finely chopped
250g/9oz potatoes, peeled and chopped
50²µ/1¾´Ç³ú seaweed butter, chopped
pinch sea salt and cracked black pepper
pea shoots and toasted breadcrumbs, to garnish
1 tbsp flour
½ tsp freshly grated nutmeg
250ml/9fl oz fish stock
pinch sea salt and white pepper
50²µ/1¾´Ç³ú butter
100ml/3½fl oz double cream
250ml/9fl oz full-fat milk
1kg/2lb 4oz rope grown mussels, cooked
50²µ/1¾´Ç³ú pancetta
12 prawns (preferably from Portavogie), cooked and peeled
6 scallops, chopped
4 scallops, shucked, shells kept for cooking