Creamy Salmon Pie

Meanwhile, remove the top and bottom from the courgette, then slice into 1cm thick rounds. Discard the root and the dark green part of the leeks, halve lengthways, slice into 1cm wide half moons. Roughly chop the parsley and zest the lemon. Mix the breadcrumbs with the lemon zest and oil (amount specified in ingredient list). Remove the skin from the hot smoked salmon, use two forks to break up the flesh into chunks in a bowl.

Heat a large frying pan on medium high heat (no oil!). Once hot, lay in the courgette slices, season with a pinch of salt and black pepper and cook until the are really nicely charred, about 4-5 mins each side. Remove them from the pan and pop into a bowl. Tip: If your frying pan is small, you can do this in batches.

Put your frying pan back on medium heat with a drizzle of oil. Add the leek a grind of pepper. Cook (stirring occasionally) until soft, 5 mins. Pour in the water (amount specified in ingredient list) and stir in the stock pot and mustard. Bring to a simmer. Once simmering, pour in the cream and then simmer for 2-4 mins. Remove from the heat, add a squeeze of lemon juice and stir in the salmon and half the parsley.

Pre-heat your grill to medium-high. Pour the mixture into an ovenproof dish and layer on the potato and courgette slices (potato-courgette-potato-courgette). Sprinkle on your zesty crumbs and then grill until golden, 3-4 mins (keep an eye on them!).