Seafood lasagna

Prawns, firm white fish such as cod, and mussels make a good mix. Cut fish into bite-sized pieces and drain cooked seafood well so it does not make the layers watery.

Thaw frozen seafood fully in the fridge and pat it dry; drain cooked mussels and prawns thoroughly. Keep the sauce fairly thick, and avoid adding watery vegetables unless you cook off their liquid first.

Bake it at 180 °C for about 30–40 minutes, until bubbling at the edges and hot in the centre. If the top browns before the middle is hot, cover it loosely with foil.

Use cooked seafood, or briefly cook raw fish and prawns first; they need only a short time and can turn tough during a long bake. Let any liquid drain before layering.

A light white sauce pairs well with prawns, fish and mussels; a little lemon zest, parsley or dill brings out their flavour. Use a modest amount of cheese so it does not overwhelm the seafood.

Refrigerate leftovers promptly in a covered container and eat them within two days. You can freeze portions once cool; thaw them in the fridge and reheat until steaming hot throughout.