Roman Pie - Serves 2-4

Source: Prue Coats

This is very delicious and you can substitute cooked pheasant or partridge for the rabbit.

Ingredients

Butter
Wholemeal breadcrumbs or crushed vermicelli
A double quantity shortcrust pastry
8oz (250g) cooked macaroni
1 pint (600ml) cheese sauce, made with béchamel sauce and 4oz (125g) grated mature cheddar cheese
Meat from 1 cooked rabbit
2 chopped shallots
1 tablespoon (15ml) chopped parsley
Salt and pepper

Method

Butter a 7" (18cm) spring clip cake tin and sprinkle with fresh breadcrumbs. Line with 2/3 of the pastry. Spoon the cooked macaroni into the dish, mix together the cheese sauce, chopped rabbit meat, shallots and parsley and pout it over the macaroni. Cover with the rest of the pastry, make a steam hole in the centre and cook in a pre-heated oven set at 400F/Gas Mark 6/200C for 1 hour.

Turn out onto a dish and serve with salad of young spinach leaves, shredded sorrel, crisply fried garlic croutons and crumbled bacon.

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