Instructions: Preheat oven to gas mark 6 4000F (200 degrees C).

Youll also need a buttered baking dish measuring 20 by 30cm and 5cm deep.

First cook the rice by heating the oil in a medium sized saucepan and adding the onion.

Cook for 5 minutes or so to soften then add the rice and raisins (or sultanas) and stir them around to get them coated with oil.

Now pour in the boiling water stir once then cover the pan and leave to cook over a very gentle heat for 40 minutes or until all the liquid has been absorbed and the grains are tender.

While the rice is cooking you can be preparing the filling.

Melt 50g of the butter in a large frying pan and saute the mushrooms for 23 minutes then remove them with a draining spoon and keep them on one side in a dish.

Now add another 25g of butter to the pan and when it has melted add the halibut pieces and the sliced scallops together with the sherry.

Cook for 45 minutes keeping the heat at medium then transfer the fish to join the mushrooms in the dish.

Pour the juices from the pan into a jug.

Next add the final 25g of butter to the pan and when melted stir in the flour till smooth and add the ginger curry powder and mustard.

Now gradually stir in the reserved fish liquid and the cream and when it has thickened pour the sauce over the fish and mushrooms.

Add the prawns then mix everything together taste and season well.

Arrange the rice in the base of the buttered baking dish spoon the fish mixture over that sprinkle the surface with the grated cheese and a dusting of cayenne.

Bake in the oven for 30 minutes or until the top is brown and bubbling.

Serves 4

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