Boil the potato slices for 10mins and then drain. Gently mix in the milk and half the cheese. Don’t worry if the potatoes break up a little.

Heat the oil in a large frying pan and cook the onion until softened. Add in the pepper and cook for 5 minutes more. Continue stirring and add the balsamic vinegar, bouillon powder, and stir in the tomatoes, basil and garlic. Lay the fish fillets on top, then cover and cook for 6-8mins until the cod flakes when tested.

Add in prawns and pour into a shallow baking dish, breaking up the fish fillets into large chunks. Cover the potatoes and sprinkle with remaining cheese. Baked until golden brown. In the meantime, boil the broccoli to serve with the dish.

Remove scallop meat from the shell, rinse the meat thoroughly and remove any residue. Scald the scallop shells in hot water for a few minutes to disinfect, discard hot water and rinse the shells. Return scallop meat to the shell.

Place cubed butter in a small bowl and microwave for 40 seconds. Use a spoon to stir the butter vigorously to form a smooth paste. Add mayonnaise, salt and pepper; stir to combine well.

Place scallops on foil or parchment-lined oven tray. Bake scallops in pre-heated oven at 200°C (392°F) for 5 minutes.

Using kitchen tongs, carefully drain the scallop broth collected in the shells into a small bowl. You can use the broth for flavouring other dishes.

Divide and spoon the mayonnaise mixture evenly among the scallops. Top with shredded cheese.

Return scallops to the oven and bake for another 8 minutes, or until the cheese is melted and slightly brown at the edges. Top with dried parsley flakes before serving.