Fisherman's Bonfire Surprise

Ingredients

455g (1 lb) coley fillets, fresh or defrosted, skinned and cubed
115g (4 oz) cooked peeled prawns, fresh or defrosted
600ml (1 pint) fish or chicken stock
2 small pieces root ginger, peeled and crushed
1 medium onion, finely chopped
115g (4 oz) wild or plain long grain rice or a mixture of the two
0.5 x 5 ml spoon (half a teaspoon) ground ginger
85g (3 oz) butter or margarine, melted
6 sheets filo pastry
55g (2 oz) button mushrooms, sliced
55g (2 oz) whole green beans, chopped
parsley, to garnish

Serves 6-8

Method
Preheat oven to 190C / 375F, Gas Mark 5
Place the stock, ginger, onion and rice into a saucepan and boil until all the liquid has been absorbed.
Grease a 1.2 litre (2 pints) heatproof pudding basin.
Blend the ground ginger into the butter or margarine and brush each sheet of filo pastry with the mixture.  Line the pudding basin with the pastry, one sheet at a time. Keep plenty of pastry over the edges to form a lid.
Add fish, mushrooms, prawns and beans to the rice and fill the lined basin with the mixture.
Fold over the pastry edges to form a lid.  Brush with a little margarine or butter and bake in the oven for 50 minutes.
Turn out onto a heatproof serving dish and return to the oven for 10 minutes until golden brown and crisp.
Garnish and serve hot or cold cut into slices with crisp green salad.