‘Findus’ fish pie pancake

Whisk together the egg yolks, mustard and lemon juice

Slowly whisk in the oil, adding it just a few drops at a time initially, until the mixture begins to thicken. Then whisk in the rest of the oil in a thin stream, whisking in each addition until you have a thick mayonnaise

Blend the parmesan into the buttermilk and then combine with the mayonnaise and remaining ingredients, and season to taste

For the béchamel, first make a blond roux, cooking the flour and butter together in a pan

Whisk in the milk and cream to make a béchamel, then cook out until very thick. Remove from the heat and allow to cool to room temperature

Blend the bechamel with the brown crab meat then stir in the remaining ingredients. Season to taste and set aside

Combine all the ingredients for the fish pie mix in a mixing bowl until well combined, taking care to not break up the fish. Store in the fridge until required

For the pancakes, first whisk together the eggs and milk

Slowly whisk into the flour and a pinch of salt to create a smooth batter. Rest in the fridge for 30 minutes

Cook the thin pancakes in a flat bottomed frying pan that is 20cm wide, using the clarified butter. Be careful not to overcook the pancakes – you want them to be pliable

For the batter, first whisk together 100g water and the cornflour to a slurry

Gently brush the slurry just around the edge of one of the pancakes, forming a 1 cm border

Place some of the fish pie mix in a semi circle in the middle of the pancake. Fold over the pancake and press firmly to seal. Repeat for the remaining pancakes

Place in the freezer for 1 hour

Meanwhile, mix together the breadcrumbs and salt and in a separate bowl, whisk together the eggs and milk

Set up a bowl of flour, a bowl of beaten eggs and a bowl of panko

Put the stuffed pancake into the flour, turning gently until covered, then tap off excess flour

Do the same in the eggs and then panko breadcrumbs, then place onto a baking paper-lined tray

Repeat until you’ve breaded all the pancakes then chill for another hour to allow the breading to stick

Deep fry at 180°C for 6-8 minutes or until the core temperature reaches 55°C

Dress with the ranch, pickles, chives and chilli flakes. Drew suggests serving with a simple slaw