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Ingredients

14/16 ozs pumpkin (any variety)
1 pt vegetable stock
2 fillets white fish
6 ozs salmon
1 packet cheese sauce
1 clove of garlic
1 teasp. mild curry powder
A dash of cayenne pepper
Guernsey butter
1 bottle of cider
Crisp breadcrumbs
Shallow pie dish

Method

Cube the pumpkin and poach in the vegetable stock until just soft (about 5-6 minutes)

Drain and leave a few cubes to cool on a plate, mash the rest with the curry powder, pepper and some butter then place the mash into the pie dish to make a base.

Pour half the cider into a deep pan and poach all the fish. Add chopped garlic if liked.

Remove the fish when its just cooked, and remove skin and any bones.

Make up half the packet of cheese sauce with the fish stock and when ready moisten the fish mixture and place on top of the pumpkin base.

To finish take some crisp breadcrumbs and the left over pumpkin cubes, chopped small, and place in a little oil and butter to dry out on a slow heat in an over or frying pan.

Scatter the breadcrumb mixture on top of the pie and heat in the oven.