Nduja, fennel & seafood en papillote with cheat's aioli

Instructions

1. Measure out a 60cm wide sheet of baking parchment. Slice the fennel bulb in half, then slice each half through the centre (like chopping an onion) – this will help to create thinner, smaller slices. Thinly slice each piece.

2. Meanwhile, put a large, wide casserole dish on a medium heat, then pour in the olive oil. Once the oil is shimmering, scatter in the fennel with a pinch of salt. Cook for 10-12 mins, stirring often, until softened. Heat the oven to 200C/180C fan/gas 6.

3. Grate in 2 garlic cloves and cook for 1 min, then pour in the red wine vinegar and wine, allowing the alcohol to evaporate until you have roughly 1 tbsp liquid left in the pan. Spoon in the nduja and melt to combine, then pour the mix into a large bowl, scraping it well with a spatula. Wipe out the pan with kitchen paper. Set aside.

4. Remove the olive stones, if you need to, by pushing on the flat side of your knife on top of the olive, then peel the flesh away. Drain the cannellini beans. Stir the beans, olives, fish and seafood mix into the fennel.