Principal Skinner's POW stew

Combine the prescribed amount of rice and water as outlined by the product packaging and cook in a pressure cooker: 25 minutes for harder types like brown rice and red rice, as little as one minute for quick cooking rice like jasmine or green jade rice.

Hold the cooked rices side by side in a casserole covered with tin foil in a 200 degree Fahrenheit oven.

Shell and devein the prawns by making a small slit on top and pulling out the digestive tract; keep the shells.

Saute the scallions in oil preheated over medium-high heat, add the prawn shells and saute until they show some colour.

Deglaze with a few glugs of white wine and a solid cup, if not two cups, of water, and simmer 45 minutes; strain and set aside.

Saute the minced garlic, ginger, lemongrass and shallot with the trimmed green beans and chopped shiitake mushrooms until fragrant, then deglaze with a little of the seafood stock.

Add the kaffir lime leaves and a few tablespoons of green curry paste, saute, then add the bamboo shoots and sliced red bell pepper.

Add fish sauce, another two or three cups of shellfish stock, a can of coconut milk and the basil.

Add the sliced monkfish and the shelled deveined prawns.

Add a little ground cardamom, cayenne and a pinch of brown sugar, cover and poach five to ten minutes until the seafood is cooked through.

Plate the four kinds of rice and ladle the stew alongside.