Elly’s lattice

Name: Elly’s lattice
Cuisine: British
Ingredients: beaten egg for glazing; 110 g baby broad beans; 3 rashers streaky bacon, chopped and fried; salt and pepper; salt and pepper; 2 anchovy fillets; 1 garlic clove, mashed; 175 g wilted spinach; 10 king prawns, peeled; 1 dessertspoon olive oil; 450 g shortcrust pastry

Preparation info

Serves
4

Difficulty
Easy

Appears in

Clarissa's Comfort Food

By Clarissa Dickson Wright

Published 2008

About

I invented this as the last dish I typed up for this hook. It is dedicated to Elly James, assistant to my dear agent Heather Holden-Brown. Without Elly’s support, encouragement and gift of laughter, I would never have finished this hook. It includes some of her favourite ingredients, and comes with my thanks.

Ingredients

450 g shortcrust pastry
1 dessertspoon olive oil
1 g

Europe
United Kingdom
Starter
London

Method

Preheat the oven to 220°C/425°F/gas mark 7.

Roll out the pastry into an oblong, cut in half and chill in the fridge.

In a pan, heat the oil, add the garlic and the anchovies and cook until the fillets melt. Add the prawns and cook until pink, then cut into bite-sized pi