For 4-6 people you need

Short-crust pastry: 6 oz. flour pinch of salt 3 oz. fat water to mix, approximately 1 1/2 tablespoons

For the filling

3 oz. long grain rice small bay leaf 8 oz. cooked smoked haddock 1 oz. butter 1 egg seasoning pinch mixed herbs little milk, if necessary

parsley 4 whole prawns

To make the pastry, sieve flour and salt together, rub in fat until mixture looks like fine breadcrumbs.
Mix to a stiff dough with cold water.
Line a flan tin with pastry and bake 'blind' for 20 minutes or until golden brown.
Boil rice in salted water with bay leaf for 1 2-1 5 minutes, drain.
Add flaked fish, butter, beaten egg, seasoning (do not use too much salt] and herbs, if the mixture is too dry add a little milk.
Fill flan case and return to oven for 10 minutes at 300°F.-Gas Mark 2 until thoroughly heated.

Oven temperature: hot, 425-450°F.-Gas Mark 6-7 then slow-300°F.-Gas Mark 2 Oven position: centre