Serves 6

Cal per serving: 359

Gluten free

2 sticks celery, chopped

1 leek, thinly sliced

150g crumbled goat’s feta

1 red chilli, deseeded and sliced

300g cooked salmon, flaked

300g smoked haddock, chopped

125g raw prawns

2 handfuls baby spinach

Olive oil

Juice of 1 lemon

1kg  sweet potato, boiled and mashed in butter

Leafy greens, to serve

Preheat the oven to 180°C.

Fry the celery and sliced leek for five minutes to soften.

Place in a bowl and add the feta. Mix in the seafood and spinach, drizzle in olive oil, lemon juice and chilli, add salt and pepper to taste.

Combine all ingredients well, then portion into four ramekins.Top with the mashed sweet potato, drizzle with olive oil and season to taste.

Pop in the oven and bake for about 30 minutes until golden on top. Serve with a green leafy salad.