Traditional Ely Eel Pie

Skin and chop fresh eels into 5cm pieces.

Lightly sauté shallots in butter, then add white wine and a little fish stock.

Poach the eel pieces in the liquid for 10 minutes.

Strain the liquid, mix with double cream and a large quantity of chopped fresh parsley.

Place the eels into a pie dish and pour the parsley sauce over them.

Cover with a shortcrust pastry lid and bake at 200°C for 25 minutes until golden.

Ely takes its name from the 'Isle of Eels' in the Cambridgeshire Fens.