This Nathan Outlaw seafood stew recipe takes inspiration from rustic Provencale seafood cookery, which is redolent with garlic, saffron, tomatoes and tarragon, and uses a mix of sea species such as squid, pollack and mussels to create deep fishy flavour. The pollack – a favoured alternative to cod in these environmentally-conscious times – is lightly cured rather than preserved, and cooked before serving. The diced potato, butternut squash and leek provide a wonderful bed for the pollack to rest upon – Full recipe here at our friend’s Great British Chefs