This tasty recipe was devised especially for our pork scratching evening by The Crown’s head chef, Pawel Laska, who loves creating new recipes. Although it is not making a regular appearance on the pub menu at the moment, our positive response to this dish suggests it may be soon. You will discover The Crown in a small courtyard off Cornmarket Street, Oxford.

YOU WILL NEED 260g boneless, skinless hake fillet 300g salmon fillet, also boneless and skinless 80g north Atlantic prawns 500g mashed potato 40g mature cheddar cheese — grated Generous handful of breadcrumbs mixed with crushed pork scratchings One pint milk 60g butter 30g flour Large sprig parsley chopped fine Squeeze fresh lemon juice.

Salt and black peppercorns.

METHOD Trim the fish and cut into bite-size chunks and place into a lightly buttered pie dish, cover with the milk and a squeeze of lemon and cook gently for about five minutes.

Strain the cooking liquor and retain, leaving the fish in the pie dish.

Melt the butter in a clean saucepan, add the flour and cook until it turns to a pale biscuit colour.

Stir in the cooking liquor bit by bit until you have a smooth sauce to pour over the fish. Add the chopped parsley and season before spooning the mashed potato on top.

Crunch the scratchings up with the breadcrumbs and scatter over the top of the potato, then scatter on the grated cheese and place in moderate oven for about 30 minutes, until the topping has turned golden brown and juices from the pie are dribbling down the sides of the dish.