Seafood papillote with charred lemon and Old Bay remoulade

Preheat the oven to 170°C

Begin by making the old bay remoulade. Whisk together all of the ingredients except for the chopped chives, then taste and season with salt and pepper

Transfer to a serving bowl and set aside until needed

Next, heat 1 tablespoon olive oil in a frying pan over a medium-high heat

Place the halved lemon into the oil, flesh-side down

Press down and sear the lemon until it is nicely charred. Set aside while you prepare the papillote

Take two large sheets of baking paper and fold them in half

Cut into half heart shapes, so that each paper unfolds into a full heart shape. Each one should be big enough to hold half the seafood with plenty of room to spare

Place each cut-out onto a baking tray. Place prawns, mussels, clams, charred lemon, garlic and ginger on one half of the heart

Fold up the edges slightly, then drizzle in the remaining 2 tablespoons olive oil, white wine and coconut milk

Starting at the slightly rounder edge, fold over the paper to seal the seafood tightly in the papillote

Once both of the papillotes have been sealed, bake in the oven for 6–8 minutes, or until the prawns are pink and cooked through

Remove from the oven, and place the seafood papillote onto a serving tray along with the old bay remoulade

Top the remoulade with the chopped chives, before opening up the papillote and sprinkling with freshly chopped dill