Neptune stew with cress pesto

Finely grate the cheese. Roughly chop the cress. Finely puree all the pesto ingredients with the hand-held blender.

Quarter the fennel and cut into strips. Peel the potatoes, cut into cubes. Deseed the hot chili pepper (optional) and cut into rings. Finely chop the onion and garlic. Sweat the chili pepper, onion and garlic in hot oil. Add the fennel, potatoes and saffron powder and pour in the stock. Cook for around 20 minutes.

Add the prawns to the soup and leave to get warm. In a separate pan, cover the mussels with 2-3 tablespoons water and cook until the shells open. Add to the soup and serve with the cress pesto.