For salmon and leek pie
Fry up a large sliced leek until soft, and add 150ml of stock – veg or fish stock works equally well
Blend 1tsp of xanthan gum with 4 tbsps of unsweetened almond milk and add it to the leeks with 400ml more of almond milk. Bring to the boil and simmer until thickened. Add 100g of frozen mixed veg and season to taste.
Chop up four salmon fillets into chunks and place into an oven dish. You could use a fish pie mix instead. Pour over the leek sauce.
Top with 900g of grated celeriac, mixed with one beaten egg, spritz with some low cal spray and bake at 180°c, fan assisted, until the topping is golden.
You may have to cover with foil if the topping starts to burn!
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