"When the going gets weird, the weird turn pro." Hunter S. Thompson

Special Fish Pie

Servers four.

Ingredients

• 11oz broccoli florets
• 1oz each butter and plain flour
• Half-pint fish stock
• 2tbsp vermouth (optional)
• Quarter-pint double cream
• 1-heaped tsp wholegrain mustard
• 1lb skinned salmon fillets cut into bite-size chunks
• 50z raw prawns
• 1tbsp freshly chopped parsley
• 7oz potatoes, sliced and par-boiled
• Half-ounce butter, melted, to brush

Method

1. Cook the broccoli in boiling water for 3-4 minutes until the florets are just tender. Drain and refresh with cold water.
2. Melt the butter in a large pan and stir in the flour. Cook for 1 minute. Off the heat, gradually stir in the fish stock and vermouth (if using), then return to the heat, stir until thickened and simmer for 15 minutes. Add the cream and simmer for 10 minutes. Stir in the mustard.
3. Preheat the oven to 180°C. Stir in the broccoli, salmon, prawns and parsley into the sauce and season. Put into a 2.3 litre shallow ovenproof dish and top with the par-boiled potato slices. Brush with melted butter. Cook for around 40 minutes, until potatoes are browned. Serve immediately (or put into the boot of your car and drive for three hours).