110g/4oz cooked butternut squash, cut into 1cm/Β½ pieces
2 carrots, peeled, chopped
3 tbsp finely chopped chervil
6 garlic cloves, halved
2 garlic cloves
1 leek, cut into 1cm/Β½ in slices and blanched in boiling water for one minute and refreshed in cold water
1 onion, peeled, chopped
1 orange, zest and juice
110g/4oz cooked potato, cut into 1cm/Β½in pieces
1 sprig fresh tarragon, plus 3 tbsp finely chopped tarragon
1 sprig fresh thyme
4 ripe tomatoes, chopped
2 ripe tomatoes, chopped
salt and freshly ground black pepper
2 tbsp olive oil
1 tbsp olive oil
3-4 tbsp extra virgin olive oil
pinch saffron
2 tbsp Cornish sea salt
For shellfish stock
200ml/7fl oz shellfish stock (see above)
375ml/13fl oz fish stock
50g/2oz unsalted butter
500g/1lb 2oz live mussels, cleaned, rinsed and de-bearded (discard any mussels which do not close tightly when tapped lightly)
4 x 200g/7oz pollack fillet, skin removed
1kg/2lb 2oz frozen prawns in their shells
2 medium squid, cleaned and sliced into rings