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["As always, assemble all the ingredients together first.
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Peel the 4 medium potatoes. Cut three of them into quarters and boil in salted water for ten minutes. The forth potato is cut into slices about 1cm thick and added to the pan to boil for 5 minutes. You now have the quartered potatoes boiled for a total of 15 minutes, and the sliced one for a total of 5 minutes. Drain off the water and set the sliced potato to one side.
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Add about 1/4 of the milk and butter to the pan with the potatoes and mash them together, then set them also to one side.
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In a saucepan on a low heat, melt the remainder of the butter. When melted add the ginger and garlic, saute for 1 minute, then add the flour and keep stirring with a wooden spoon, now add the milk little-by-little. At this stage you might need to turn up the heat to bring it to a simmer. Keep stirring to work out any lumps. It should not be too thick, so add a little extra milk if needed. Finally add the cheese, salt and pepper to taste. Again, set to one side.
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Using individual oven-proof dishes, you can now start to assemble it all in layers.
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Start in the base with the baked beans in tomato sauce, then a mixture of the salmon and cod, which should be cut up chunky, together with the mixed sea food. Next a little mashed potato and on top of that some sliced mushrooms, add some cheese sauce then some more fish and sea food mix, sauce, mash potato and the top layer of sliced potato and peeled shrimp. Brush the sliced potato with a little butter.
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Place the dishes on an oven tray and bake for 30 to 40 minutes at 1800C until golden brown on the top.
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Allow this to cool before serving. During this time you can put together a salad to serve this with.
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The overall dish should have a rustic and hearty look about it.", "It is also a nice cosy thing, to bake this in a single large dish, and then serve it out from the dining table onto some nice 'sexy ceramics'. Also make available some salad, steamed or boiled vegetables and wholemeal bread.", "This dish can also be made-up well before hand and kept in the refrigerator until you need it. Then, just place into a hot oven. Always make sure that the dish's you are using are truly oven-proof and fit for the purpose. Also use the correct oven gloves to handle hot items and not a tea towel. Correct quality equipment, properly used for what it was designed for, will help ensure a safe and enjoyable cooking experience."]
