Rachel Green shares two of her favourite seasonal recipes, ideal for family and friends to enjoy over the long weekend.
Salmon, Spinach and Cream Cheese Filo Pan Pie
• Place the salmon on a baking sheet and drizzle with a little olive oil. Place in the preheated oven and cook for 15-18 minutes. Remove from the oven and allow to cool.
• Meanwhile put the spinach into a large pan, pour over a little boiling water and allow to wilt. Drain, squeeze out any excess water and roughly chop.
• Flake the salmon into a large mixing bowl and add the spinach, eggs, Boursin, dill and spring onions. Season with a little salt and pepper and mix well.
• Carefully unroll the filo pastry and cover with a damp tea towel to prevent it from drying out. Take a sheet of pastry, brush liberally with some of the melted butter and place in a frying pan, buttered side down, allowing the edges to drape over the sides of the pan. Repeat with four or five more pastry sheets, placing them a little further around the pan until there are roughly three layers.
• Spoon the salmon filling into the middle of the pastry and pull the sides of the filo pastry sheets into the middle, scrunching them up and over the filling until the filling is covered. If there are any gaps, butter any remaining filo pastry sheets, tear into pieces, scrunch them lightly and use these to fill the gaps on top of the filling.
• Brush the top of the pie with a little more melted butter.
• Place the pan in the preheated oven and cook the pie for 30 minutes until the pastry is crisp and golden. If the pie is browning too quickly on top, cover with a small piece of baking parchment. Remove the pie from the frying pan, cut into wedges and serve with a green salad.
Vanilla Cheesecake-Filled Easter Eggs
• Warm the Easter eggs in your hands before unwrapping and, using a sharp knife dipped in boiling water, carefully split in half.
• Put the biscuits into the bowl of a food processor and blitz until crumbs. Put the crumbs into a mixing bowl with the melted butter and stir well until combined. Divide the crumb mixture evenly between the egg halves, gently pressing the crumbs down into an even layer, and place in the fridge to chill.
• Put the cream cheese into a mixing bowl with the double cream, soured cream (or crème fraîche), vanilla paste and icing sugar and beat with an electric whisk, or by hand, until smooth and thick.
• Remove the chocolate egg halves from the fridge. Divide the cheesecake mixture evenly between the halves, smoothing the tops with a palette knife.
• Decorate the top of the cheesecake mixture with some mini Easter eggs and chocolate bunnies and drizzle with a little salted caramel sauce (if using).
• Allow to chill for a couple of hours before serving.