Salmon & watercress parcels

Ingredients:

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

method:

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 wrap in cling film or freezer bags and freeze.
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 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.
4. 
   

Salmon & watercress parcels

Ingredients:
2 tbsp olive oil
2 red onions , very finely chopped
4 garlic cloves , crushed
2 tsp each ground cumin and coriander (or 4 tsp Moroccan spice blend)
400g can chopped tomatoes
½ tsp sugar
½ 20g pack mint , finely chopped
500g pack lean lamb mince
8 dried apricots , finely hopped
50g fresh breadcrumbs
pitta bread and salad, to serve

method:

1. Heat 2 tsp oil in a pan and soften the onions for 5 mins. Add the garlic and spices and cook for a few mins more. Spoon half the onion mixture into a bowl and set aside to cool. Add the tomatoes, sugar and seasoning to the remaining onions in the pan and simmer for about 10 mins until reduced.
2. Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. Shape into little meatballs.
3. Heat the rest of the oil in a non-stick pan and fry the meatballs until golden (in batches if you need to). Stir in the sauce with a splash of water and gently cook everything for a few mins until the meatballs are cooked through. Serve with pitta bread and salad.