Having baked the massive trout I was given by my colleague David, I discovered there was loads left over to make a pie, which I served with a crisp winter salad. It was easy to make and tasted delicious. I used short crust pastry, but most people make it with puff pastry.

YOU WILL NEED Approx two fillets of cooked trout – 8oz (200g) 4 oz (100g) rice n Four spring onions – or one small onion/shallot n Three eggs n Juice and zest of one lemon n 2 tspns chopped parsley One 500g block puff pastry/ equivalent short crust pastry n Salt and freshly ground black peppercorns to season.

Method: Turn the oven to 200C/400F or gas mark 6.

Cook the rice in boiling salted water, drain and set to one side.

Hard boil two of the eggs and beat up the other for egg wash.

Break up the trout fillets into flakes and place in large bowl.

Chop parsley, hard boiled eggs and spring onions fine and grate the lemon rind.

Mix together the trout flakes, parsley, spring onions, hard boiled eggs and grated lemon rind with the cooked rice. Season, squeeze lemon juice in and set to one side.

Cut the pastry into two, and roll to obtain two 10x18cm rectangles.

Place one sheet on a flat baking tray, moisten the edge with beaten egg and lay the fish mix on to pastry.

Place the second rectangle on top. n Press to seal the edges, trimming where needed (the trimmings can be used for decoration).

Brush with the rest of the beaten egg over the pie to glaze, then bake for about half an hour or until the pastry has turned a delicious golden brown.

Serve warm with winter salad.