1. In a saucepan, bring a ladleful of the fish stock to the boil with the saffron.

2. Set aside a ladleful for the vegetables.

3. Slowly start adding the stock, a ladleful at a time, stirring well between each addition.

4. Take a ladleful of hot milk and pour it in a thin stream into the eggs, whisking constantly.

5. Pour a ladleful of batter into the pan and swirl around until the base of the pan is covered.

6. Top with a ladleful of meatballs and sauce, and garnish with a little basil.

7. Start adding the stock a ladleful at a time, stirring vigorously after each addition.

8. Start adding the hot stock, one ladleful at a time, stirring continuously.

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9. Serve meat warm along with a ladleful of gravy and slice of crisp skin.

10. When the butter is foaming, add a ladleful of the pancake batter and swirl the pan to evenly coat the base.

11. Next, add the hot broth, stirring it in ladleful by ladleful.

12. Cook until most of the stock has been absorbed before adding another ladleful.

13. Slowly add the mushroom liquor to the pan, just a ladleful at a time, stirring well between each addition.

14. Set the meat aside, but blend the vegetables with a ladleful of the broth in a food processor until smooth.