Salmon & watercress parcels

These smart little parcels take less than an hour to cook from frozen.

Serves 8 Prep 15 mins Cook 20-25 mins £ 2.84 per serving 467 kcals, 35g fat, 13g sat. fat, 1g sugar

85g butter 5 tbsp olive oil ½ x 500g tub crème fraîche 2 lemons, zested 8 sheets filo pastry 900g skinless, boneless salmon, cut into 1cm pieces 100g bag watercress, chopped

1 Melt butter in a pan, then stir in oil. Mix together the crème fraîche and lemon zest. Unwrap the pastry and loosely cover with damp kitchen paper. Place a sheet of filo on your work surface, then cut it in half to make 2 squares. Brush 1 square with some butter mix, then top with the other square.

2 Divide the salmon into 8 portions, and arrange a portion at one end of the pastry, leaving a 2cm gap around the edges. Scatter over some watercress, crème fraîche and seasoning. Fold up edges to enclose the filling. Repeat for other parcels. Bake or freeze (see tips, p25).

3 To cook straight away, heat oven to 190C/170C fan/gas 5. Place the parcels on a lightly greased baking sheet, seam-side down, and brush with butter mix. Bake for 20-25 mins until the pastry is crisp and the salmon cooked through. To cook from frozen, heat oven to 180C/160C fan/ gas 4. Place the parcels on a baking sheet and cover with foil. Bake for 35 mins, then remove the foil and increase the temperature to 220C/200C fan/gas 8. Brush with butter mix and bake for 20 mins more until golden. Serve with boiled new potatoes and broccoli.