Day 2 of working joyously through my treasure trove from the Aberdovey Food Festival 2018, I used the second fillet of hake and the rest of the samphire, both from Seabreeze, together with some clams in their shells (from a Portuguese shop in Wrexham) and some prawns to make myself a cataplana (a Portuguese cooking method that combines steaming and poaching in a single tightly sealed metal device, also called a cataplana) in a cream, white wine, saffron and marsala stock.  Served it again with cubes of sautéed maris piper spuds, because they needed using up, lots of black pepper, a drizzle of tabasco and lemon slices.  Dipped a chunk of the tomato focaccia from the Mountain Road Bread Collective into it, and what it lacked in elegance it compensated with amply with pure flavour.  I’ll halve the white wine and double the saffron next time, and chuck in a few slightly under-ripe tomato chunks.  Another happy Festival outcome.