Tony & Giorgio. Tony Allan

version on the room-service menu for their guests instead of the normal turkey and bacon variety, they’d never get them to go home. Tony

      Serves 2

       300ml/½ pint vegetable oil

       100g/3½oz sliced smoked salmon

       4 thin swordfish steaks, weighing about 50 – 65g/2 –2½o z each

       1 tablespoon olive oil

       6 slices of Granary bread

       3 tablespoons mayonnaise

       100g/3½oz iceberg lettuce, chopped

       2 tomatoes, thinly sliced

       sea salt and freshly ground black pepper

      Heat the vegetable oil in a small saucepan until it is hot enough to turn a small cube of bread brown in about 1 minute. Add 1 or 2 smoked salmon slices and fry for about 30 seconds, until crisp. Drain on kitchen paper and fry the remaining smoked salmon in the same way, then set aside.

      Heat a ridged griddle pan until very hot. Brush the swordfish steaks on both sides with the olive oil and season with salt and pepper. Place on the hot griddle and cook for about 2 minutes on each side, until cooked through and slightly charred.

      Toast the bread lightly on both sides. Mix together the mayonnaise and lettuce and spread it on 2 slices of the bread. Place these on 2 serving plates. Place the swordfish on top. Put the crisp smoked salmon and sliced tomatoes on 2 more slices of bread and place on top of the swordfish. Top with a final slice of bread and secure the whole stack with a long wooden skewer. Cut in half and serve, with crisp chips (see page 56).

       Fish and chips with mushy peas

       Pesce fritto, patatine e pure di piselli

      At fish! we always use haddock for fish and chips but at Bank we go a little upscale and use halibut. Both are perfect for deep-frying because they keep their shape and retain a nice, dense texture. The double cooking of the chips guarantees the golden crispness that chip lovers adore. You don’t have to do the mushy peas but personally I think they’re the best bit.