Fish Main Courses

Fish is always quick to cook – so what you do with it to make fabulous meals needs to be quick too! Here you can create everything from a Russian-style Salmon Coulibiac to Japanese Smoked Oyster Fishcakes with hardly any work at all. Using canned and frozen varieties means you can have these magnificent meals at your fingertips whenever the whim takes you and, as all the extras will most probably be already in your fridge, freezer or larder, that could even be tonight!

Individual seafood pies with white wine and tomatoes

This is one of my favourite recipes. The sauce ingredients are just cooked together for a few minutes, then the fish added and quickly cooked through. The mixture is spooned on to plates and topped with crisp, golden folds of filo pastry that have simply been crumpled and baked in the oven.

Serves 6

1 x 400 g/14 oz/large can of chopped tomatoes with garlic and basil

150 ml/¼ pt/2/3 cup dry white wine

30 ml/2 tbsp tomato purée (paste)

2.5 ml/½ tsp caster (superfine) sugar

3 frozen cod steaks, cut into dice

100 g/4 oz whole baby button mushrooms or a 300 g/11 oz/medium can, drained

450 g/1 lb frozen raw seafood cocktail, thawed and thoroughly drained

150 ml/¼ pt/2/3 cup crème fraîche

Salt and freshly ground black pepper

6 sheets of filo pastry (paste)

A little olive oil

A little dried parsley, for dusting

To serve

Baby new potatoes and mangetout (snow peas)

1 Put the tomatoes, wine, tomato purée and sugar in a saucepan. Bring to the boil and boil for about 5 minutes, stirring occasionally, until thick and pulpy.

2 Add the cod, mushrooms and seafood, cover and simmer gently for 4 minutes. Gently stir in the crème fraîche and season with salt and pepper.

3 Meanwhile, preheat the oven to 190˚C/375˚F/gas 5/fan oven 170˚C. Brush the sheets of filo pastry with oil and gently scrunch each sheet to resemble pieces of crumpled paper. Place on an oiled baking (cookie) sheet and bake in the oven for about 5 minutes until crisp and golden.

4 Spoon the seafood mixture into the centre of six warm plates. Top each with a crisp crumpled filo sheet. Dust the edges of the plates with parsley and serve with baby new potatoes and mangetout.

Cod and bacon kebabs with rosemary dressing

The rectangular frozen cod portions are ideal for this as they cut into perfect cubes for threading. Just let them defrost slightly for a few minutes to make them easier to cut – they don’t have to be thawed completely. The Garlic and Herb French Fries add an exciting dimension with hardly any work at all.

Serves 4

4 frozen cod portions

15 ml/1 tbsp olive oil

Salt and freshly ground black pepper

8 smoked streaky bacon rashers (slices), rinded

1 small ready-to-cook garlic baguette

For the dressing

5 ml/1 tsp dried rosemary, crushed

90 ml/6 tbsp bottled honey and mustard dressing

15 ml/1 tbsp bottled lemon juice

15 ml/1 tbsp mayonnaise

1x 125 g/4½ oz bag of mixed salad leaves

12 cherry tomatoes, halved

Lemon wedges, to garnish (optional)

To serve

Garlic and Herb French Fries

1 Cut each cod portion into six cubes. Toss in the oil, seasoned with a little salt and pepper.

2 Stretch the bacon rashers with the back of a knife and cut each into three equal pieces.

3 Separate the garlic bread into the slices. Discard the ends, then cut the other slices into bite-sized chunks to make 24 in all.

4 Thread a cube of cod, then a slice of bacon folded concertina-fashion, then a cube of bread on to a skewer, then repeat the threading. Make seven more kebabs in the same way.

5 Preheat the grill (broiler). Turn the grill rack over, so the kebabs will be lower under the grill. Lay the kebabs on foil on the rack. Cook under a moderate grill for about 6 minutes, turning once until golden and cooked through.

6 Meanwhile, whisk together the dressing ingredients.

7 Add a little dressing to the salad leaves, toss and pile on to four serving plates. Scatter the tomatoes around.

8 Lay two kebabs on top of each salad and spoon the remaining dressing over. Garnish with wedges of lemon, if using, and serve with Garlic and Herb French Fries.

Salmon and broccoli puff quiches

When prepared in this way, canned salmon tastes like its fresh counterpart and makes this a delightfully tasty dish. The finished quiches look extremely sophisticated too. The cutting of the pastry takes a little time but it’s worth it – after all, the filling doesn’t take any work at all!

Serves 6

450 g/1 lb frozen puff pastry (paste), thawed

225 g/8 oz frozen broccoli florets, thawed

1 x 418 g/14½ oz/large can of pink or red salmon, drained

2 eggs

10 ml/2 tsp dried dill (dill weed)

200 ml/7 fl oz/scant 1 cup crème fraîche

175 ml/6 fl oz/¾ cup milk

Salt and freshly ground black pepper

90 ml/6 tbsp grated Parmesan cheese

Lemon wedges and sprigs of parsley, to garnish

1 Cut the pastry into six equal rectangles. Roll out each one thinly to 13 x 15 cm/5 x 6 in. Score a line in the pastry about 2 cm/¾ in from the outer edge all round to form the rim of each tartlet but don’t cut right through. Place on two dampened baking (cookie) sheets. Leave to rest for 30 minutes.

2 Meanwhile, cut the broccoli into tiny florets and dry them on kitchen paper (paper towels).

3 Remove the skin from the salmon. Remove the bones, if you prefer, but they are very good for you (I do remove them but often eat them while I am preparing the dish!). Break the fish into bite-sized chunks with a fork.

4 Preheat the oven to 220˚C/425˚F/gas 7/fan oven 200˚C. Beat the eggs and brush round the rims of the pastry rectangles. Bake the pastry shells in the oven for 15 minutes until risen and lightly golden. Remove from the oven and gently press down the centres to form cases. Turn the oven down to 190˚C/375˚F/gas 5/fan oven 170˚C.

5 Arrange the broccoli and salmon in the cases and sprinkle with the dill. Whisk the crème fraîche into the remaining beaten egg with the milk and season with salt and pepper. Pour into the cases and sprinkle with the Parmesan.

6 Return the quiches to the oven and bake for about 30 minutes until set and golden. Cover very loosely with foil if over-browning.

7 Transfer the quiches to warm plates. Garnish each plate with a wedge of lemon and a sprig of parsley and serve warm.

Vermicelli with fennel and clams

The original version of this recipe usually involves cooking wine until it is reduced, then adding all sorts of ingredients, taking time and quite a lot of effort. Here it’s just the wine sauce and clams – with the delicious addition of a little fresh fennel to add a touch of luxury.

Serves 4–6

2 x 295 g/10½ oz/medium cans of baby clams

1 garlic clove, crushed, or 2.5 ml/½ tsp garlic purée (paste)

1 head of fennel, finely chopped, reserving the green fronds

1 x 295 g/10½ oz/medium can of white wine and cream sauce

Freshly ground black pepper

350 g/12 oz vermicelli

1 Drain the liquor from one of the cans of clams into a measuring jug. Make up to 250 ml/8 fl oz/1 cup with water. Drain the other can of clams, discarding the liquor.

2 Put the garlic and fennel in a saucepan with the clam juice and water. Bring to the boil and boil, stirring occasionally, for 5 minutes until the fennel is cooked and the liquor is reduced.

3 Add the wine sauce and simmer for 2 minutes, stirring. Add the clams and heat through for 2 minutes. Season with pepper.

4 Meanwhile, cook the vermicelli according to the packet directions. Drain and return to the pan. Chop the fennel fronds. Add the sauce to the pasta and toss well. Pile on to warm plates and sprinkle with the chopped fronds.

Seafood pasta layer with spinach and blue cheese

Chopped spinach and mixed seafood in a rich tomato sauce, layered with tender sheets of green lasagne and topped with a creamy blue cheese and celery sauce – delicious! This dish should be difficult to make, but it’s just a few cans, cleverly combined to make a mouth-watering meal with no effort at all.

Serves 4–6

1 x 400 g/14 oz/large can of chopped tomatoes

2.5 ml/½ tsp dried basil

1 small garlic clove, crushed, or 2.5 ml/½ tsp garlic purée (paste)

100 g/4 oz button mushrooms, sliced, or a 300 g/11 oz/medium can, drained

1 x 185 g/6½ oz/small can of tuna

1 x 170 g/6 oz/small can of prawns (shrimp), drained

1 x 250 g/9 oz/medium can of mussels in brine, drained

Salt and freshly ground black pepper

250 g/9 oz frozen chopped spinach, thawed

9 sheets of no-need-to-precook green lasagne

1 x 295 g/10½ oz/medium can of condensed celery soup

200 ml/7 fl oz/scant 1 cup crème fraîche

50 g/2 oz/½ cup crumbled soft blue cheese such as Dolcelatte

To serve

A green salad

1 Put the tomatoes, basil, garlic and mushrooms in a saucepan. Bring to the boil and boil for 3 minutes until pulpy. Drain the tuna and stir in with the prawns and mussels and season lightly with salt and pepper.

2 Tip the thawed spinach into a colander and press out as much moisture as possible.

3 Spread a little of the seafood mixture in the base of a large rectangular shallow dish. Top with three sheets of lasagne, breaking the third to fit, if necessary. Spread with half the spinach, then half the remaining seafood mixture. Top with more sheets of lasagne, then the remaining spinach and seafood. Finish with a layer of lasagne.

4 Beat the soup with the crème fraîche and cheese. Spoon over the lasagne. Bake in a preheated oven at 190˚C/375˚F/gas 5/fan 170˚C for 40 minutes until golden and cooked through. Serve hot with a green salad.

Salmon coulibiac

The original version of this Russian fish pie takes a lot of preparation when made from scratch using fresh fish and rice. Using canned fish and sweetcorn takes away all the effort but still makes an exceedingly good pie to serve to the family or a group of friends for supper.

Serves 4

15 g/½ oz/1 tbsp butter or margarine

1 onion, chopped

200 g/7 oz/1 small can of pink or red salmon, drained

200 g/7 oz/1 small can of sweetcorn with peppers (corn with bell peppers)

45 ml/3 tbsp mayonnaise

15 ml/1 tbsp chopped fresh or frozen parsley

Salt and freshly ground black pepper

1 sheet of ready-rolled frozen puff pastry (paste), just thawed

1 egg, beaten

10 ml/2 tsp fennel, caraway or poppy seeds

Watercress, to garnish

To serve

New potatoes and a cucumber salad

1 Melt the butter or margarine in a pan, add the onion and fry (sauté), stirring, for 3 minutes until softened and lightly golden. Remove from the heat.

2 Remove the skin from the salmon. Remove the bones, if you prefer, but they are very good for you. Break the fish into bite-sized chunks with a fork. Stir the sweetcorn, mayonnaise, parsley and a little salt and pepper into the onion. Fold in the salmon, taking care not to break it up completely.

3 Unroll the pastry on to a dampened baking (cookie) sheet. Spoon the filling down the centre not quite to each end. Brush the edges with beaten egg.

4 Make a series of diagonal slits in the pastry at 2 cm/¾ in intervals down both sides of the filling.

5 Fold the pastry ends over the filling, then lift the strips up over the filling from alternate sides to form a plait.

6 Brush with a little beaten egg to glaze, then sprinkle with the seeds.

7 Bake in a preheated oven at 220˚C/425˚F/gas 7/fan oven 190˚C for about 25 minutes until puffy and golden brown.

8 Transfer to a serving plate and garnish with watercress. Serve warm, cut into thick slices, with new potatoes and a cucumber salad.

Sautéed cod and potatoes with anchovy olive dressing

You can, of course, use scrubbed new potatoes and fresh green beans for this recipe instead of the cans if you prefer. Simply boil the potatoes in lightly salted water for about 15 minutes or until tender, adding the beans after 10 minutes’ cooking. Either way, the results will be simple and stylish.

Serves 4

1 x 50 g/2 oz/small can of anchovies, drained

8 stoned (pitted) black olives

1 garlic clove, or 5 ml/1 tsp garlic purée (paste) (optional)

15 ml/1 tbsp pickled capers

A good handful of fresh parsley

5 ml/1 tsp bottled lemon juice

A good pinch of caster (superfine) sugar

120 ml/4 fl oz/½ cup olive oil, plus extra for frying

Salt and freshly ground black pepper

2 x 550 g/18 oz/large cans of new potatoes in their skins, halved

1 x 350 g/12 oz/medium can of whole green beans, drained and halved

4 frozen cod portions, cut into bite-sized cubes

45 ml/3 tbsp plain (all-purpose) flour

A little chopped fresh or dried parsley, to garnish

1 Rinse the anchovies with cold water, then tip into a blender or food processor. Add the olives, garlic, if using, capers, parsley, lemon and sugar. Run the machine until blended, scraping down the sides if necessary. Gradually trickle in the oil with the machine running to form a smooth dressing. Season with lots of pepper and add a dash more lemon and sugar, if liked.

2 Empty the potatoes into a pan, add the drained beans and heat through.

3 Toss the cod cubes in the flour, seasoned with a little salt and pepper.

4 Heat enough olive oil to cover the base of a frying pan (skillet). Add the cod and fry (sauté) for about 3 minutes, turning occasionally, until golden brown and cooked through. Drain on kitchen paper (paper towels).

5 Drain the potatoes and beans and return to the pan. Add half the dressing and toss. Pile on to warm serving plates and scatter the cod cubes over.

6 Trickle the remaining anchovy dressing over and sprinkle with parsley.

Japanese smoked oyster fishcakes

This is so easy, yet so impressive. If you have time, it’s worth cooking round-grain rice rather than using leftover cooked long-grain as the texture is much better. I like these served with a salad made from a pack of fresh ready-prepared stir-fry vegetables with beansprouts, tossed in a little French dressing with a dash of soy sauce.

Serves 4

100 g/4 oz/½ cup round-grain (pudding) rice

1 x 85 g/3½ oz/small can of smoked oysters, drained

1 x 85 g/3½ oz/very small can of tuna, drained

1 bunch of spring onions (scallions)

15 ml/1 tbsp soy sauce

A good pinch of ground ginger

Freshly ground black pepper

1 egg, beaten

Sunflower oil for shallow-frying

½ bottle of hoi sin sauce

1 Cook the rice in plenty of boiling lightly salted water for 20 minutes or until tender. Drain, rinse with cold water and drain again.

2 Mash the oysters and tuna in a bowl with a fork. Add the rice and mix well.

3 Trim the spring onions. Chop two and add to the fish mixture. Cut the remainder into thin shreds.

4 Add the soy sauce, ginger, some pepper and the egg to the fish mixture and mix thoroughly.

5 Heat enough oil to cover the base of a large frying pan (skillet). Shape the mixture into eight small cakes. Fry (sauté) for 2–3 minutes until golden underneath. Turn them over and brown the other sides for a further 2–3 minutes. Drain on kitchen paper (paper towels).

6 Arrange the fish cakes on warm plates with a little pile of shredded spring onion and serve with the hoi sin sauce.

Fast prawn and cheese bake with almond rice

This mixture sounds extraordinary but is truly delicious; do give it a try as I’m sure you will be pleasantly surprised. You can simply throw the ingredients together to create an extremely civilised supper that can be ready in only half an hour. If you have large appetites, use a 680 g/1½ lb bag of rice.

Serves 4

400 g/14 oz frozen cooked, peeled prawns (shrimp), thawed and drained

1 x 295 g/10½ oz/medium can of condensed cream of mushroom soup

30 ml/2 tbsp tomato and Worcestershire table sauce

A few drops of Tabasco sauce

15 ml/1 tbsp chopped fresh or frozen parsley

50 g/2 oz/1 cup cornflakes, crushed

100 g/4 oz/1 cup grated Cheddar cheese

1 x 350 g/12 oz packet of frozen vegetable rice

15 g/½ oz/1 tbsp butter

15 ml/1 tbsp sunflower oil

50 g/2 oz/½ cup flaked (slivered) almonds

1 Preheat the oven to 200˚C/400˚F/gas 6/fan oven 180˚C. Mix the prawns with the soup, tomato and Worcestershire sauce, the Tabasco, parsley and half the cornflakes and cheese in an ovenproof dish.

2 Mix together the remaining cornflakes and cheese and sprinkle over the top.

3 Bake in the oven for 25–30 minutes until golden and bubbling.

4 Meanwhile, cook the rice according to the packet directions. Drain.

5 Heat the butter and oil in the rinsed-out saucepan. Add the almonds and fry, stirring, until golden.

6 Return the rice to the pan and toss well. Pile on to warm serving plates and spoon the prawn mixture to one side.

Light and cool salmon mousse

This is as good as any salmon mousse I’ve made with fresh fish but takes just minutes to prepare. Impress your friends at a buffet party or make this your main course on a warm summer’s day. It’s also good as a starter for eight to ten people. If you prefer, set the mousse in an attractive serving dish rather than a mould.

Serves 6

1 x 425 g/15 oz/large can of pink salmon, drained

1 sachet of powdered gelatine

30 ml/2 tbsp water

45 ml/3 tbsp mayonnaise

15 ml/1 tbsp tomato purée (paste)

10 ml/2 tsp anchovy essence (extract) (optional)

30 ml/2 tbsp lemon juice

Salt and freshly ground black pepper

300 ml/½ pt/1¼ cups double (heavy) or whipping cream

A little oil for greasing

½ cucumber, thinly sliced

To serve

A mixed salad and baby jacket potatoes

1 Mash the fish well, discarding any skin and removing the bones if you prefer, but they are very good for you.

2 Sprinkle the gelatine over the water in a small bowl. Either place the bowl in a pan of gently simmering water or heat it briefly in the microwave until the gelatine is completely dissolved. Do not allow to boil.

3 Add the mayonnaise, tomato purée, anchovy essence (if using) and lemon juice to the fish. Mix thoroughly and season to taste. Stir in the gelatine.

4 Whip the cream until softly peaking and gently fold into the fish mixture.

5 Lightly oil a fish or jelly mould. Spoon in the mousse and level the surface. Chill until set.

6 Loosen the edges of the mousse and turn out on to a serving dish. Completely surround with overlapping thin slices of cucumber. Serve with a mixed salad and baby jacket potatoes.

Smoked mackerel and roasted beetroot salad

Mackerel and beetroot have long been favourite companions in Nordic culinary circles. Here they make a delicious and unusual warm salad, bathed in a creamy horseradish dressing. Make sure you buy the vacuum-packed beetroot that is not in vinegar or you won’t get the right result.

Serves 4

4 vacuum-packed cooked beetroot (red beets) (not in vinegar)

4 garlic cloves, peeled

45 ml/3 tbsp olive oil

Salt and freshly ground black pepper

4 smoked mackerel fillets

60 ml/4 tbsp French dressing

15 ml/1 tbsp bottled lemon juice

15 ml/1 tbsp horseradish relish

15 ml/1 tbsp mayonnaise

1 large bag of mixed salad leaves with herbs

To serve

Crusty bread and unsalted (sweet) butter

1 Quarter the beetroot and place in a roasting tin (pan). Quarter the garlic lengthways and add to the beetroot. Trickle the oil all over and season with salt and pepper.

2 Roast towards the top of a preheated oven at 200˚C/400˚F/gas 6/fan oven 180˚C for 20 minutes.

3 Meanwhile, remove the skin from the fish and cut into large chunks. Add to the beetroot for the last 5 minutes’ cooking time.

4 Whisk together the remaining ingredients except the salad leaves. Add about a third to the leaves and toss, then pile them on to plates.

5 Scatter the beetroot, garlic and fish over and drizzle with the remaining dressing.

Plaice rolls with pesto and mascarpone

This dish has more than a touch of Mediterranean influence, with those favourite ingredients pesto, tomato and beautiful creamy Mascarpone cheese. As an alternative, try it with beaten out chicken or turkey breast steaks too, but use chicken stock and cook for 20–30 minutes.

Serves 4

350 g/12 oz tagliatelle

4 large plaice fillets, skinned if black-skinned

30 ml/2 tbsp pesto from a jar

100 g/4 oz/½ cup Mascarpone cheese

Freshly ground black pepper

150 ml/¼ pt/2/3 cup fish stock, made with ½ stock cube

300 ml/½ pt/1¼ cups passata (sieved tomatoes)

A good pinch of caster (superfine) sugar

1 Cook the tagliatelle according to the packet directions. Drain and return to the pan.

2 Meanwhile, put the fish skin- or skinned-sides up on a board. Cut in halves lengthways.

3 Spread each half fillet with pesto, then Mascarpone cheese and sprinkle with pepper.

4 Roll up and place in a frying pan (skillet). Pour the fish stock around. Bring to the boil, then turn down the heat until gently bubbling around the edges. Cover with foil or a lid and cook for about 4–5 minutes until cooked through.

5 Add the passata to the tagliatelle with the sugar and a good grinding of pepper. Heat, tossing, until well blended and hot through.

6 Pile the pasta on to warm plates. Top with the fish and spoon the pan juices over.

Tuna mornay

Tender chunks of tuna blended with crunchy peanuts, bathed in a cheese and crème fraîche sauce, then baked until golden. If you are allergic to nuts, simply omit them or substitute two finely chopped celery sticks for their crunch.

Serves 4

1 x 400 g/14 oz/large can of tuna chunks, drained

100 g/4 oz/1 cup roasted peanuts

150 ml/¼ pt/2/3 cup crème fraîche

150 ml/¼ pt/2/3 cup milk

2 eggs, beaten

Freshly ground black pepper

5 ml/1 tsp dried mixed herbs

100 g/4 oz/1 cup grated Cheddar cheese

A little chopped fresh or dried parsley, to garnish

To serve

A crisp green salad and crusty bread

1 Empty the tuna into a shallow ovenproof dish. Break up slightly with a fork. Scatter the nuts over.

2 Beat together the crème fraîche, milk and eggs with some black pepper, the dried mixed herbs and half the cheese. Spoon the mixture over the tuna and peanuts.

3 Sprinkle the remaining cheese liberally over the surface.

4 Bake in a preheated oven at 190˚C/375˚F/gas 5/fan oven 170˚C for about 30 minutes until just set, golden and bubbling.

5 Sprinkle with the chopped parsley and serve hot with a crisp green salad and some crusty bread.

Brandade de morue

This classic Provençal dish is traditionally made with salt cod, soaked for 24 hours, cooked for an hour, then pounded to a paste. I use undyed smoked cod simply mashed with a few simple ingredients; the result tastes superb. Try it in small pots as an appetiser for six to eight people too, with Melba Toast.

Serves 4

1 large potato, peeled and cut into small chunks

250 g/9 oz undyed smoked cod

1 large garlic clove, chopped, or 5 ml/1 tsp garlic purée (paste)

1 bay leaf

60 ml/4 tbsp double (heavy) cream

15 ml/1 tbsp bottled lemon juice

30 ml/2 tbsp grated Parmesan cheese

1.5 ml/¼ tsp cayenne

5 ml/1 tsp dried chives

Salt and freshly ground black pepper

A good knob of unsalted (sweet) butter

To serve

A mixed salad and coarse rustic bread

1 Boil the potato in water for 3 minutes. Add the fish, garlic and bay leaf, cover and boil for a further 5 minutes until the fish and potatoes are tender.

2 Drain off the water and discard the bay leaf. Lift the fish out of the pan and remove the skin.

3 Return the fish to the pan and add the cream, lemon juice, Parmesan, cayenne and chives. Mash with a potato masher, then beat well until the mixture forms a coarse paste.

4 Season to taste with salt and pepper, then spoon into four individual flameproof dishes. Dot with the unsalted butter.

5 Flash under a preheated grill (broiler) until the butter has melted and the top is sizzling. Serve with a mixed salad and coarse rustic bread.

Crab thermidor

A classic that normally takes ages – because you have to dress the crabs before you can even start to make the recipe! Canned crabmeat is exceptionally good and makes a quick and utterly delicious alternative. You could also cook this in ramekin dishes as a starter for six people.

Serves 4

20 g/¾ oz/3 tbsp plain (all-purpose) flour

250 ml/8 fl oz/1 cup milk

50 g/2 oz/¼ cup butter or margarine

Salt and freshly ground black pepper

1 bay leaf

1 x 40 g/1½ oz/small can of dressed crab

15 ml/1 tbsp brandy

5 ml/1 tsp Dijon mustard

2.5 ml/½ tsp herbes de Provence

2 x 170 g/6 oz/small cans of white crabmeat, drained

50 g/2 oz/1 cup fresh breadcrumbs

50 g/2 oz/½ cup grated Cheddar cheese

Small sprigs of parsley, to garnish

To serve

New potatoes and a crisp green salad

1 Put the flour in a small saucepan. Whisk in the milk with a wire whisk until smooth. Add half the butter or margarine, a pinch of salt, a good grinding of pepper and the bay leaf. Bring to the boil and cook for 3 minutes, whisking all the time, until thick.

2 Discard the bay leaf. Whisk in the can of dressed crab, the brandy, mustard and herbs. Taste and re-season if necessary.

3 Preheat the oven to 190˚C/375˚F/gas 5/fan oven 170˚C. Spoon a layer of half the sauce in the base of four individual shallow ovenproof dishes. Top with the white crabmeat, then the remaining sauce.

4 Melt the remaining butter or margarine and stir in the breadcrumbs, then the cheese. Spoon on top of the sauce and press down lightly. Place the dishes on a baking (cookie) sheet and bake in the oven for about 25 minutes until golden and bubbling.

5 Garnish each with a small sprig of parsley and serve hot with new potatoes and a crisp green salad.