Thanks for coming great cooking, good food and good company you know who you are. Here’s one of the recipes-please have a go.

Seabass bouillabaisse
2 small onion, sliced
1 fennel bulb, thinly sliced
1 clove garlic, sliced
8 ripe plum tomatoes, chopped neatly
half pint white wine
1 tsp saffron
1 bay leaf
12 tiger prawns, peeled and deveined
1 dozen mussels
4 sea bass

Sauté onion, garlic & fennel, when softened add wine, bay leaf, saffron & stock, reduce by half. Meanwhile, season seabass, oil & grill or roast. Add tomatoes to bouillabaisse. Continue cooking for a minute, add mussels, stir, when starting to open add prawns. Stir & season. Place in a bowl, place bass on top.

We had it with Lyonnaise potatoes but crust bread would be great too.