Smoked Fish en Croute

Pop the fish chunks into a large mixing bowl, together with all but 1 tbsp of crème fraîche. Add your flour, chopped parsley, ¼ tsp of salt and a good grind of pepper. LH: Mix everything together well using your hands.

Place a large piece of foil (or baking paper) on your work surface and pop the pastry sheet on top of it. LH: Dab the edges of the pastry with water using a pastry brush or your finger. Now spoon the fishy mixture over half the pastry (leaving a 1½cm border round the edge), then fold the other half of the pastry on top, pressing the edges together with your thumb to seal. Tip: It should look like a giant cornish pasty!

Mix the reserved 1 tbsp crème fraîche with 1 tsp of water in a small cup and brush over the pastry to glaze. Make five slits in the top of the pastry diagonally with a large knife to allow steam to escape (see picture). Carefully remove the very hot baking tray from the oven, transfer the pie (still on top of the foil!) to the baking tray and pop the whole thing in the oven for 20-25 mins, or until it is nicely brown and piping hot.

In the meantime, boil a large pot of water with ¼ tsp of salt. Zest your lemon using a zester (or the smallest holes on your grater) and peel and finely chop your garlic. Pop both into a bowl. Squeeze the juice from the lemon into the bowl along with 1 tbsp of olive oil and mix everything together with a fork to make your dressing.

After your pie has been in the oven for 15 mins, pop your broccoli into the pot of boiling water, cover with a lid and simmer for 5 mins. Drain the broccoli and return it to your empty pot together with 1 tbsp of oil, the spring greens and ¼ tsp of salt. Sauté for 2-3 mins on medium heat. Remove from the heat, drizzle the dressing over the top and toss everything together.