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1When ready to serve, add the diced celery and mix well.
2Mix to form a paste then add the diced lamb.
3In the melted butter, add the diced bread pieces and fry quickly until crispy.
4Then add the diced potatoes, old bay, and Worcestershire sauce.
5To make the crumble topping, put the flour and salt into a bowl and add the diced butter.
6Heat the oil over medium-high; add the diced onion and sauté for 3-4 minutes.
7Next, add the diced aubergine.
8When the oil is hot, add the diced squid and cook quickly, letting it sizzle and colour lightly on both sides.
9Then add the diced red bell pepper, sauté until it has softened slightly, add the garlic and cook for 30 seconds more.
10Add the diced butter and rub into the flour to fine breadcrumbs.
11Add the diced vegetables, baby onions and thyme sprigs to the pan.
12Add the diced cooked potatoes to the pan along with the coconut milk.
13Add the diced lemon, extra vinegar or lemon juice, and salt and pepper.
14Add the diced potato, fold through the bacon and onion, then return to the oven.
15Add the diced peppers to the shrimp and scallops.
16Add the diced onion to a large heavy-based soup pot with a drizzle of olive oil.
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