Serves 4-6

Method

• First make 8 pancakes and set aside
• Melt half the butter in a large pan and add the leeks. Cook gently until soft but not browned.
• Stir in the garlic and put to one side.

• Cut the fish into little chunks. Put into a pan with the milk and thyme or bay leaf, and heat gently until the fish is just cooked. Drain, and return the milk to the pan.

• Add the spinach to the milk pan, cover and simmer until wilted. Drain the spinach into a sieve placed over a bowl, pressing down well.

• Mix the spinach and the garlicky leeks gently with the fish, reserving the milky liquid.

• Melt the rest of the butter in a small pan and stir in the flour. Cook for a minute or so, then add the fishy milk. Extract the thyme or bay leaf from the fish and add that too.

• Stir, heating gently, until the sauce is smooth and as thick as single cream. Leave to cool.

• Mix about a teacupful of the sauce, plus the prawns, with the spinach and fish. Taste and season. Stir in 3 tbsp cream.

• Take an eighth of the mixture and dollop onto a pancake. Roll up and place in a buttered oblong baking dish (one large enough to take the pancakes in a single layer).

• Repeat with the rest of the pancakes, lining them up neatly.

• Mix the last of the cream with the rest of the sauce and drizzle over the pancakes. Scatter with Parmesan. Keep refrigerated for up to six hours.

• When you are ready to eat, preheat the oven to 375F/190C/gas mark 5. Bake for 20 minutes, until browned and hot through. Serve straight away.