Take a few mussels and the sauce left over from the previous day's moules marinere, add a piece of hot smoked salmon and throw into an earthenware pot along with one or two pre-cooked whelks (eveyone's favourite gastopod). Fry some samphire and mushrooms seasoned with chilli flakes and black pepper and add to the pot. Roll out some of my friend Mr Morrison's shortcrust pastry and 'clothe' the pie with a pastry crust. Annoint said crust with milk and egg yolk and bake in a hot oven until golden brown. Add vegetable sides to taste and voila!- a meal fit for St Peter himself - or as my daughter Loulou would say "Fishy wrongness on a plate"!
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