ONE of Alain's favourite dishes is fish curry. Here he explains how to make a proper home-cooked Cameroonian one - without wasting anything.

Ingredients (serves 4):

Fish bones

1 leek

3 celery stalks

800g fish fillet

curry powder

sea salt

banana or other large leaves (available at many speciality grocers)

Method:

Boil fish bones with a pint and a half of water and a pinch of sea salt. Mix with entire stem of leek and unchopped stalks of celery.

Boil for 20 minutes. Stir very well – until meat has fallen off bones and fish head completely. Sieve. When you sieve, you have your stock.

In a pan, mix fish fillet with a little bit of curry powder. (The amount of curry powder is very much down to taste.) Mix until it's a muddy paste. Add a little bit of stock. Pour whole mix into leaves. Tie it with kitchen rope. Steam it in a pan with water very low. Cook it for 30 minutes. When you take it off, it's ready. Or if you prefer it really dried off, pop it in for another 15 minutes. Serve with roast potato and rice.

If you don't want fish, you can do roughly the same with chicken breast. You can get chicken bones from Victoria Centre Market for just a few pence.