Celebrate Summer With Rachs One Pan Seafood Bake

CELEBRATE SUMMER WITH RACH'S ONE-PAN SEAFOOD BAKE

Steps:

• Preheat oven to 450˚F with rack in center
• Arrange potatoes, fennel and onions in roasting pan and toss to coat with EVOO, salt and pepper
• Roast 15 minutes
• If making the fortified stock from scratch, toast shrimp shells in a skillet
• Add leek, parsley and thyme stems, lemon slices and crushed garlic
• Add stock, bring up to a bubble, then turn down to low and cook for about 20 minutes
• Strain, return stock to pan and reduce over medium-low heat for 7 to 8 minutes, then stir in anchovies, if using
• If using store-bought stock or broth, add to a pan and reduce over medium-low heat for about 8 minutes, then stir in anchovies, if using
• Arrange fish and shrimp on top of potatoes in pan, season with salt and pepper
• Drizzle fortified stock or reduced store-bought stock or broth on top, add shaved garlic, handful thyme leaves, bay leaves, and lemon zest, douse with vermouth or wine, cover with foil and roast until fish is flaky and lightly browned and shrimp is opaque, 7 to 8 minutes, then uncover and bake 2 to 3 minutes more
• Spoon pan juices over top, then sprinkle with fresh herbs like thyme and parsley, and squirt with lemon juice halves
• For the garlic bread, if making, put bread on a foil-lined baking sheet
• Melt butter or heat up olive oil, and add dried herbs and garlic, about a ½ palmful of each herb
• Brush onto bread and sprinkle with red pepper flakes and grated parm
• Broil until crisp and golden
• To serve, spoon seafood into shallow bowls, top with veg, mop up roasting pan juices with garlic bread (optional, but highly recommended!) and serve alongside

ONE-PAN SEAFOOD ROAST WITH SMOKY GARLIC BUTTER

Steps:

• Heat oven to 200C/180C fan/gas 6. Use a large knife to hasselback the potatoes; cut incisions in each potato making sure you don't cut through to the base, and keep the cuts as close together as possible. Toss the potatoes in oil and some seasoning in your largest roasting tin (an oven tray is ideal - line with parchment first if it's old). Roast for 20 mins.
• Butterfly the prawns by cutting a line down the back of each one, through the shell from the base of the head to the top of the tail. Pull out the black line of intestine from each one. Clean the mussels under cold water, pulling off any hairy or stringy bits. Hasselback the squid in the same way you did the potatoes.
• Cut each corn cob into four pieces - the easiest way to do this is by positioning your knife, covering it with a tea towel and hitting it with a rolling pin. Add the corn to the tray, toss in the oil and return to the oven for 5 mins.
• Mash together the butter, parsley, paprika, garlic and lemon zest. Stuff some of the butter into the back of each prawn and inside the squids. Turn the oven up to 220C/200C fan/gas 6. Add the seafood, lemon wedges and chorizo to the pan and toss everything together. Dot the remaining butter over the top, season well and return to the oven for 10 mins. If any of the prawns haven't turned pink or any mussels haven't opened, move them around the pan to the hot spots, then return to the oven for another 2-3 mins. Remove and discard any mussels which haven't opened. Scatter some parsley over and serve.

SUMMER CELEBRATION CAKE

Steps:

• Butter and line the base and sides of a round, loosebottomed 23cm cake tin with non-stick baking paper. Make the Easy vanilla cake batter (see 'Goes well with'), spread half of it into the tin, then mix half the berries into what is left. Spoon this over the first layer and smooth the top. Bake for 1 hr 30 mins; check with a skewer - it should come out clean.
• Cool for 30 mins, then remove from the tin and leave to cool on a wire rack. Once completely cold, put onto a plate, smooth the crème fraîche over and pile the remaining berries on the top. Dust with icing sugar, if using. The cake is best eaten fresh, but will keep in the fridge for up to 2 days; return to room temperature before topping with the cream and fruit and serving.