Blend the butter with the lemon rind and juice, spring onion, herbs, mustard and horseradish. Season with salt and pepper and stuff the body cavity of each fish with the mixture
Quarter the tomatoes and salt them slightly on the chopping board. Quarter or slice the hard boiled eggs. Cut each anchovy fillet into 3 or 4 pieces. Peel the cucumber and slice finely. Cut the peppers, onions, artichokes or broad beans into very thi
Place the fish on buttered and seasoned pieces of greaseproof paper, lightly salt the fish and place in a steamer over a pan of simmering water. Cover with a lid and steam for 4-5 minutes until just firm and tender to the touch
Heat half of the oil in a saucepan and fry the garlic gently until it starts to brown, then add the parsley, stir, and mix in the tomatoes with a little salt and pepper
Bring a large pan of water to the boil; cut the fish into eight pieces and place in the pan when the water boils, cover and remover from heat. After ten minutes, drain and cool the fish
Place the fish pieces and shellfish in the pan, add the fennel seeds, stock, potato, and saffron and bring to the boil, then simmer slowly for 40 minutes until the potato has started to disintegrate and thicken the juices into a chowder
Drain the spaghetti when it is ready and add it to the clam pot, tossing with a pair of tongs, there should be a fair amount of liquid left in the pot to coat the spaghetti
If the fish is getting a bit to brown before it is fully cooked, lightly cover it with foil. The 15 minutes is approximate as fish size may vary and oven heats vary.
Before you close each foil tent, add a good knob of butter, 1/2 cup of the wine, juice of half a lemon, some fresh herbs of your choice, salt & pepper and a handful of mussels/ clams
Mix the lemon zest, fresh or dried chilli, garlic and oil, and season well. Toss with the prepared, butterflied squid. Leave for 10 minutes, then toss again
