Name: Nduja, fennel & seafood en papillote with cheat's aioli
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4
Ingredients: 1 fennel bulb; 2 tbsp olive oil; 3 garlic cloves; 1 tbsp red wine vinegar; 100ml white wine (we used pinot grigio); 2 tbsp nduja; 100g Nocellara olives; 400g can cannellini beans; 250g frozen monkfish chunks defrosted; 300g frozen seafood mix defrosted, ours had a mixture of mussels, scallops, prawns and squid; 100g mayonnaise; ¼ tsp ground turmeric; 1 lemon halved; 10g chopped flat-leaf parsley; steamed new potatoes or warm crusty bread, to serve

1 Measure out a 60cm wide sheet of baking parchment. Slice the fennel bulb in half, then slice each half through the centre (like chopping an onion) – this will help to create thinner, smaller slices. Thinly slice each piece.

2 Meanwhile, put a large, wide casserole dish on a medium heat, then pour in the olive oil. Once the oil is shimmering, scatter in the fennel with a pinch of salt. Cook for 10-12 mins, stirring often, until softened. Heat the oven to 200C/180C fan/gas 6.

3 Grate in 2 garlic cloves and cook for 1 min, then pour in the red wine vinegar and wine, allowing the alcohol to evaporate until you have roughly 1 tbsp liquid left in the pan. Spoon in the nduja and melt to combine, then pour the mix into a large bowl, scraping it well with a spatula. Wipe out the pan with kitchen paper. Set aside.

4 Remove the olive stones, if you need to, by pushing on the flat side of your knife on top of the olive, then peel the flesh away. Drain the cannellini beans. Stir the beans, olives, fish and seafood mix into the fennel.

5 Scrunch up the sheet of baking parchment slightly then lay in the pan so it has two long sides that can fold together. Spoon the fish and bean mix into the centre of the bag, then fold and pleat the edges to seal. Bake for 20 mins until the prawns are pink, the seafood is cooked and the sauce is bubbling.

6 For the aioli, put the mayonnaise in a small bowl, then grate in the remaining garlic clove, scatter in the turmeric and season. Stir to combine.

7 Open the bag of seafood and squeeze over the juice of half a lemon. Slice the remaining half into wedges to serve. Scatter over the parsley and serve with new potatoes or crusty bread and spoonfuls of the aioli.