Seafood stew with mussels and shrimp

Clean the mussels well with a clean hard brush and cold water. Combine the cleaned mussels with 570ml of the stock in a large saucepan. Bring to the boil and steam until opened, approximately 2-4 minutes. Strain the cooking liquor through a fine strainer into a jug and set aside

Remove the mussels from their shells, saving 4 of the nicest shells for decoration. Store in the fridge until required

Wash the lentils well and add to a pan with the shallot and the remainder of the stock. Cook on a gentle boil until soft, approximately 8-12 minutes, then drain well and season to taste

Meanwhile, place the potatoes in cold water and cook on a gentle boil until tender. Strain and set aside

Reduce the cooking liquor from the mussels by half, then add the crevettes to the liquid and poach for 3 minutes, until cooked through. Once cooked, add the samphire, spinach and wild garlic leaves to the warm liquid, followed by the potatoes

To serve, place the lentils on the bottom of each dish and use a slotted spoon to arrange the seafood, potatoes and vegetables on top. Lastly, add the potted shrimp, followed by the hot cooking liquor. Serve immediately