This is a really clever dish. The vegetables, seafood and fish are steamed together so that all the flavours are kept; you will need a steamer with two tiers, and a deepish dish that fits snugly inside one steamer tier (Though you can, if you like, cook the scallops with a blow torch). Also, we have used a half lobster tail (yes very decadent!) in place of the prawns, and we've pan fried the fish fillets, which worked beautifully. It's still worth steaming the clams or mussels though, as the juices it produces are lovely in the sauce

1250 ml of Vegetable Nage or Stock

8 large raw prawns, peeled

1 large John Dory filleted, each fillet cut into 2

Handful of clams or mussels

4 scallops, each cut sideways into two pieces

12 baby carrots, scraped and trimmed

8-12 florets of baby broccoli

12 French beans, trimmed and halved

Half tsp ground turmeric

50g chilled unsalted butter, diced

2 tiny blobs, about the size of a matchhead each, of vanilla bean paste (optional)

Quarter lemons to serve

• Put the nage in a pan with the turmeric. Bring to the boil and boil rapidly until it has reduced to 125ml. Transfer to a small pan and set aside

• Heat the oven to a low temperature. Put dining plates or bowls in to warm up

• Drop the vegetables into a large pan of salted boiling water. Bring back to the boil, drain and plunge into cold water for 30 seconds (this sets the colour). Drain the veg, and place in one of the steamer tiers

• In the other steamer tier, place your deepish dish, and put into it the fish, the scallops and prawns, with the clams on top. Get the steamer pan boiling, then place first the fish tier, then the vegetable tier. Steam for 4 minutes. The clams or mussels should have opened by this time; the fish, scallops and prawns should be just cooked. Alternatively, you can leave the scallops out, and cook them with a blow torch while the rest of the seafood steams; simply play the tip of the blue flame over the surface of the scallops till they start to brown and sizzle. Then turn them over and do the other side

• Drain all the juices from the dish of fish into the reduced nage.

• Distribute the veg and seafood between 4 plates or bowls. Put a piece of lemon sole on top of each, and keep warm in the oven

• Bring the nage back to the boil and whisk in the butter, a few pieces at a time until you have a smooth sauce. Season to taste. If you're using the vanilla paste, whisk two tiny blobs of it into the sauce; it doesn't give an especially vanilla-y taste, but it does rich up the flavour significantly

• Pour the sauce over the veg, fish and seafood. Serve with a wedge of lemon