Fish Pie en Croute

Preheat the oven to 220C/fan 200C/gas 7. Bring a pan of salted water to the boil and add the sliced potatoes to it, boil for 15 mins or until soft. Mash the potatoes (using a ricer if you have one) and add the butter, chives, salt and pepper and lemon zest, stir thoroughly. Blanch the carrots and add them in along with the petit pois and sweetcorn.

Lay out a sheet of filo pastry on a baking tray, place the salmon fillet in the centre and spoon the mash on top of it. Fold the sides of the pastry over the filling as far as they will go, lightly brush with oil and place another sheet over the top, folding it over as you go to create a wave like pattern. Repeat using all the pastry sheets.

Brush the top layer of pastry with the beaten egg and place the en croute in the oven for 20 minutes, turning around halfway through. Serve with green beans and parsley.