In the late summer of 2018, the Waitrose recipe for cod and prawns with fennel and white wine was everywhere it seemed; full page adverts in The Times and Guardian, special displays in the larger Waitrose stores. And so it had to be tried! In fairness, it did make a deliciously tasty and quick dish for a Friday evening and one to which we will return.

For two servings:

20g butter
1 small fennel thinly sliced, fronds reserved
1 trimmed leek, thinly sliced
150ml dry white wine
100ml crème fraîche
300g cod loin, cut into thick chunks
8 raw large prawns
Small handful parsley, finely chopped

Melt the butter in a frying pan and add the fennel. Season. Cover the pan and cook gently for 10 minutes stirring from time to time.

Add the sliced leek to the pan and continue cooking, covered, for about five minutes until the vegetables are just soft. Add the wine and crème fraîche. Simmer, uncovered, for about four minutes or until the liquid is reduced by half.

Place the cod and prawns in the pan. Cover once more and cook for 6-8 minutes by when the fish should be flaking and the prawns pink.

Season, scatter over the chopped parsley and fennel fronds.

Serve with crusty bread.