FISH PIE WITH SPELT CRUMBLE

Preparation 15 minutes, plus chilling Cooking 25 minutes Serves 4 This aromatic and thoroughly delicious pie is quick and easy to prepare and makes a perfect supper.

125g butter, diced, plus extra for greasing 200g wholegrain spelt flour 1-2 tbsp olive oil 1 small bunch coriander leaves, finely chopped 2 tsp dried mixed herbs 140g Cheddar cheese, grated 100g spelt porridge flakes 2 small leeks, trimmed and sliced 2 carrots, diced 800g salmon, skinned, boned and cut into chunks 400g raw peeled king prawns 200g spinach leaves

FOR THE SAUCE 2 tbsp olive oil 4 tbsp crème fraîche 4 tbsp chopped dill leaves, plus extra to garnish 2 tsp ground cumin 2 garlic cloves, crushed grated zest of 2 lemons 4 tbsp lemon juice 2 tsp paprika

1 Heat the oven to 200°C (180°C fan oven) gas mark 6. Lightly grease a deepsided 20cm square ovenproof dish. 2 Start by making the topping. Put the flour and 1 tsp salt in a large bowl, then rub in all but 1 tbsp butter and 1 tbsp of the oil, using your fingertips, until you have a moist crumble. Add more olive oil if necessary. Add 2 tbsp chopped coriander, the mixed herbs, half the grated cheese and all the spelt porridge flakes. Chill for 1 hour. 3 Bring a saucepan of water to the boil over a medium heat. Add the leeks and carrots, reduce the heat and simmer for 5 minutes, or until tender, then drain. 4 Meanwhile, mix together all the sauce ingredients, along with the remaining coriander, in a non-metallic bowl. Add the salmon and king prawns and coat well with the mixture. Mix the carrots and leeks with the fish, then spoon the mixture into the prepared dish. Spread the spelt crumble evenly over the top and finish with the remaining grated cheese. 5 Bake in the oven for 20 minutes, or until the top is crunchy and the salmon is cooked. 6 When the crumble is almost ready, melt the remaining butter in a large saucepan over a medium heat, add the spinach and cook for a few minutes just until the leaves have wilted. Season to taste. Remove the crumble from the oven, sprinkle with extra dill and serve hot with the spinach.