Jamie Oliver’s Spicy Fish Soup

First make the secret veg sauce. Preheat the oven to 220°C. Peel the onions, wash and trim the carrots, fennel and celery, deseed the peppers and squash (there’s no need to peel it), then roughly chop it all.

Place the veg in a large high-sided roasting tray, and toss with 2 tablespoons of olive oil, the dried rosemary and a pinch of sea salt and black pepper.

Cover tightly with tin foil and roast for 30 minutes, then remove the foil and roast for a further 30 minutes, or until soft and caramelised.

In three batches, blitz one third of the veg with one tin of tomatoes and half a tin of water (swirl it around the tin), then season to perfection – whether you go super-smooth or a little bit chunky is up to you.

Set aside 200g of the sauce for the spicy fish soup. Divide the rest between reusable bags or containers, and pop in the fridge for up to 3 days, or freeze for up to 3 months.

Now make the fish soup. Check the mussels – tap any open ones, and if they don’t close, discard them. Slice the fish lengthways into 4 equal pieces. Peel the shells off the prawns, leaving the heads and tails intact, then run the tip of your knife down the back of each one and remove the vein. Finely slice the chilli and pick the coriander leaves.

Put a large deep pan on a high heat with 1 tablespoon of olive oil and the curry paste, cook for 1 minute, then stir in the secret veg sauce, coconut milk and mussels. Lay the fish over the mussels, top with the prawns, then season with a small pinch of sea salt, finely grate over half the lime zest and squeeze over half the juice. Scatter in the chilli.

Cover and bring to the boil for 4 minutes, or until the fish and prawns are just cooked through and all the mussels have opened and are soft and juicy. If any remain closed, discard them.

Sprinkle over the coriander leaves, and serve with lime wedges, for squeezing over. Nice with prawn crackers, for dunking.

ENERGY 324kcal FAT 15.1g SAT FAT 6g PROTEIN 33g CARBS 14.7g SUGARS 6.8g SALT 1.8g FIBRE 3.8g.