Coffin bread

Step 1: Melt 1 ⅜ oz butter in a saucepan over a medium heat and cook 1 onion and 1 carrot for 4 minutes, until the onion is soft and see-through.

Step 2: Add 7 oz boneless chicken breast and cook, stirring, for 3 minutes, until it turns white on the outside.

Step 3: Sprinkle in 1 ¼ oz plain flour and stir for 1 minute so it loses its raw taste, then whisk in 1 ¼ cups whole milk and ¾ cup chicken stock a little at a time until smooth.

Step 4: Simmer gently, stirring often, until the sauce is thick enough to hold a trail when you drag a spoon through it. Check the chicken: the largest cube should read 165°F or be white all the way through.

Step 5: Add 3 ½ oz raw peeled prawns, 3 ½ oz cleaned squid and 2 ⅛ oz frozen peas and simmer for 2–3 minutes, just until the prawns are pink and the squid is opaque. Season with ¾ tsp salt and ½ tsp ground white pepper, then keep warm on the lowest heat.

Step 6: Heat 4 ¼ cups neutral oil in a deep pan to 350°F. Fry the 4 slices unsliced white sandwich loaf slices two at a time, turning, until deep golden and crisp all over. Drain on a rack.

Step 7: Using a small sharp knife, cut around the top of each fried block 1 cm in from the edge and 1 cm deep, and lift it off as a lid. Scoop out the soft bread inside, leaving walls and a base about 1 cm thick.

Step 8: Spoon the hot filling into the boxes until slightly heaped, set the lid on at an angle and scatter over 1 tbsp fresh parsley. Serve at once, with a knife and fork.