seafood cassoulet with saffron, parsley, dill & tarragon

1. Soak the haricot beans overnight in lots of water.
2. Steam the mussels with salted water and remove the meat from the shell. Set aside.
3. Slice each baby octopus in half, then chargrill on a barbecue or griddle pan. Set aside.
4. Next grill the prawns and slice in half through the middle. Set aside.
5. In a good glug of olive oil, sweat off the fennel, onion, celery, garlic and chilli. When softened, add the drained haricot beans, spice bag and orange peel and cook for a further couple of minutes.
6. Add tomatoes and saffron, allowing the tomatoes to break down slightly and saffron to infuse. Add white wine and cook for 2-3 minutes until the alcohol has cooked off.
7. Add in stock and octopus and bring to a boil. Turn down to a simmer and occasionally stir for the next 1-1.5 hours, or until beans are soft and creamy in texture and octopus is tender.

To Serve

1. Spoon mixture evenly into ramekin dishes.
2. Arrange mussels and prawns on top. and sprinkle bread crumbs and place back into oven for 5 minutes.
3. Finish with a drizzle with olive oil and chopped fresh herbs.