Ingredients (Serves 4)

1 tbsp olive oil plus extra for oiling the ramekins.
50 grs breadcrumbs.
30 grs grated parmesan.
20 grs butter.
1 leek, visit thinly sliced.
2 tbsp plain flour.
360 ml chicken stock.
100 grs soft cream cheese with garlic & herbs.
1 tsp dried tarragon.
500 grs, page skinless salmon fillets (or tuna steaks), cut into bite sized chunks.
160 grs frozen peas, quickly blanched in hot water.


Pre-heat the oven to 200C/180C Fan/Gas 6.

Oil 4 250 ml ramekins or dishes. In a bowl, combine the breadcrumbs and Parmesan.

In a saucepan, heat the oil and butter over a medium heat. Add the leek and cook, stirring, for 4 to 5 mins until softened slightly. Add the flour and cook, whisking, for two minutes.

Whisking continuously, pour in the stock and keep whisking until combined. Cook, stirring, for 5 mins or until the mixture comes to the boil.

Add the cream cheese and tarragon, then cook, stirring for 2 to 3 mins until the mixture begins to thicken.

Add the salmon and peas and cook, stirring, for 2 to 3 mins until the salmon is cooked through. Spoon into the prepared dishes.

Sprinkle with the Parmesan breadcrumbs and bake for 10 mins or until golden. Serve with mashed potato.