* Left-overs from Prawns 'n' Pepsi or a leftover curry
* 350 g (12 oz) block of ready-made shortcrust pastry
* 3 free range eggs, beaten
* 45 ml (4 tablespoons) of milk
* 3 tablespoons of mascarpone cheese
* 4 anchovies, chopped finely
* 1 tablespoon of plain flour
* 1 tablespoon of finely chopped parsley
* Sea salt and freshly ground black pepper
* Slices of tomato to garnish

===Method===
* Roll the pastry and use it to line a greased 20 cm (8") push-out flan dish
* Bake blind at 200° C (400° F - Gas 6) for 10 minutes
* Beat the eggs, milk, mascarpone cheese, flour and season to taste with salt and pepper
* Mix in the anchovies and parsley
* Spread the leftover curry and prawns thinly on base of the blind-baked flan case
* Fill the flan case with the beaten egg mixture
* Lay 4 tomato slices on the egg mixture
* Reduce the heat of the oven to 180° C (350° F - Gas 4)
* Bake for a further 40 minutes

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