Fresh salmon pie

Preheat the oven to 200°C/400°F/gas 6. Season the salmon fillets then place in greased shallow trays and cook in the oven for 10 minutes. Remove the trays from the oven and set aside to cool.

Heat a little oil in a large pan on a medium heat and fry off the leeks, taking care that they don't colour. Then add the celery and cook for a further 5 minutes. Remove the pan from the heat.

Flake the salmon fillets into a bowl and then add to the leek and celery. Pour in the cream, add the chopped parsley leaves and mix together well. Season with a good pinch of salt and pepper.

Divide the fish mixture into a large pie dish, or use individual ones if you have them.

Cut the peeled potatoes into chunks, then put them in a large pan and cover with cold water. Bring to the boil then turn the heat down and simmer for about 20 minutes, or until tender. Then drain the potatoes and place them in a mixer bowl.

Add the margarine and milk and season to taste. Mash the potatoes until smooth and creamy.

While the potato is still warm, pipe it on to the fish mixture in the pie dishes using a star tube, or spoon it on and smooth it over using the back of a spoon. Bake the pies in the oven for 35 minutes, or until golden brown on top. Serve with a mixed leaf salad.

Tip: As an alternative you can replace the salmon with any white fish fillets e.g. coley, haddock or cod.

From the School Dinners pack