If you are creating the ultimate dinner party menu, try this delicious recipe idea from Luke Mangan.
2 sheets frozen shortcrust pastry (or make your own - recipe below right)
1 tbsp butter
6 shallots, sliced
300g flathead fillets, skin and bones removed
1 free-range egg, separated
1 cup cream
400g tin chickpeas, drained
2 tbsp finely chopped parsley and coriander
Sea salt
Splash of milk
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