fish salmon filo pie

Brilliant as a lunch or light dinner, this filo pie looks and tastes fantastic – crisp on the outside, flaky and soft in the middle. As well as salmon, we’re also celebrating slow-cooked leeks and courgettes, which do amazing things when given time to get soft and sweet. They help stretch the salmon further and complement it perfectly

Ingredients

• 3 medium leeks
• 2 large courgettes
• olive oil
• 2 sprigs of fresh thyme
• sea salt and freshly ground black pepper
• 200g leftover cooked salmon, from sustainable sources
• 100g feta cheese
• 1 lemon
• 3 large free-range eggs
• 1 x 250g pack of filo pastry
• 15g Parmesan cheese
• 1 romaine lettuce
• 1 cucumber
• 3 tablespoons extra virgin olive oil

To make your pie filling

• Trim, wash and finely slice the leeks
• Trim and roughly chop the courgettes
• Heat 1 tablespoon of oil in a large pan on a medium heat
• Add the leek and courgette
• Pick in the thyme leaves, discarding the stalks
• Cook gently with the lid on for 15 minutes, stirring regularly
• Remove the lid, turn the heat down to low and cook for a further 15 minutes, or until soft and lightly golden
• Once soft and sweet, season with a pinch of sea salt and black pepper
• Leave aside to cool for 5 to 10 minutes

To assemble and cook your salmon filo pie

• Preheat the oven to 180°C/350°F/gas 4
• Flake the cooked salmon into the cooled mixture
• Crumble in the feta and grate over the zest from the lemon
• Crack in the eggs and stir well to combine
• Lightly oil a 30cm ovenproof frying pan or dish
• Layer the filo over the base, overlapping the sheets and letting them hang over the edge of the pan as you layer – make sure you fully cover the base and allow enough overhang to fully cover the filling once folded in – brushing with olive oil as you go
• Spoon in the salmon filling, then fold in the overhanging filo to form a lid
• Brush the top with olive oil and finely grate over the Parmesan cheese
• Bake on the bottom shelf of the oven for 45 to 50 minutes, or until cooked through, golden and crisp

To make your salad and serve

• Slice the lettuce and cucumber, then place into a large bowl (I’m loving my crinkle cut knife – you should get one!)
• Mix the juice from half the lemon, the extra virgin olive oil and a pinch of sea salt and black pepper together
• Drizzle the dressing over the salad veg and toss together
• Portion up and serve with your salad on the side
• To make this pie extra cute, try tossing a few thyme sprigs in oil and scattering them over the filo before you bake it

Grilled tofu wraps with salsa and avocado recipe

These easy wraps prove that vegetarian dishes can be the star of the BBQ. Combine the oriental flavours of soy and tofu with some mexican salsa, avocado and tortillas for a meal as vibrant and delicious as it is healthy and nutritious

• Ingredients

• 400g (13oz) firm tofu
• 3 tbsp light soy sauce
• 4 flour tortillas
• 200g (7oz) tomato salsa
• 2 avocados
• 1 lemon

These easy wraps prove that vegetarian dishes can be the star of the BBQ. Combine the oriental flavours of soy and tofu with some mexican salsa, avocado and tortillas for a meal as vibrant and delicious as it is healthy and nutritious.

Preheat the barbecue. Slice the tofu width ways into 8 pieces. Lay the tofu pieces on a baking tray, drizzle over the soy sauce and allow to marinate for 20-30 minutes, turning a few times. 

Put the tofu in a single layer on the barbecue and cook for 15-20 minutes, turning occasionally until it turns golden and a crust forms on the outside.
Once the tofu is ready, lay out the tortillas and top with a spoonful of salsa, the avocado slices and then two tofu pieces per wrap. Finish with a squeeze of lemon, wrap and serve.

Special diet recipes

Gluten-free crab cakes recipe

Our favourite recipes for special health requirements 

 

 

• Ingredients

• 300g (10oz) white crab meat
• 1 shallot, finely chopped
• small handful coriander leaves, finely chopped
• 1 red chilli, deseeded and finely chopped
• 2 limes, 1 zested and one cut into wedges
• 100g (3 1/2oz) white gluten-free bread (crusts removed)
• 4 1/2 tbsp mayonnaise, plus extra to serve
• pinch of sea salt
• pinch of black pepper
• 1 egg, beaten
• sunflower oil, to fry   

Crisp on the outside, moist and light on the inside, these gluten-free crab cakes are perfect for a starter or light lunch. They are also ideal for making ahead, and then frying off at the last moment.

Place the bread into a food processor and blend until it has just become bread crumbs. In a bowl combine the crab meat with the shallot, coriander,chilli, lime zest, a squeeze of lime juice, 50g (2oz) of the breadcrumbs and the mayonnaise. Season with sea salt and black pepper and mix everything together until well combined. Divide the mixture into 12 equal portions and form into slightly flattened balls. Refrigerate for 30 minutes.
Place the beaten egg in one bowl and the remaining breadcrumbs in another. Dip the chilled crab cakes in the beaten egg yolk and then roll in the breadcrumbs until evenly covered. Set aside.

Pour 2.5cm (1in) sunflower oil into a medium pan. Place over a medium heat until a piece of bread dropped into the oil browns in about 40 seconds. Carefully place the crab cakes in the oil and fry for 3 minutes on each side until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
Serve the crab cakes with a green salad, extra mayonnaise and lime wedges