Left over from the previous night’s barbecue were 3 skewers of prawn and vegetables and a rasher of bacon. The shortcrust pastry was made from 4 oz of plain flour, a heaped spoon of oat bran and 2 oz of goose fat. It was lined with cheddar cheese, then in went chopped (cooked) bacon, prawns, purple onions, mushrooms and red pepper. It was seasoned with salt, pepper, and a sprinkle of cayenne pepper. A half mug of goats’ milk was beaten with a large egg, and poured over the contents. It was cooked for 40 minutes at 170 degrees in a fan oven, covered with foil for the final 10 minutes. It was a pretty tasty way of using up leftovers.