Salmon in cheese & mushroom sauce - Clark Tracey

Ingredients:
2 salmon fillets
shittake mushrooms
1 unwaxed lemon
1 small pot of single cream
baby leeks
grated emmental cheese
chives
fresh basil
salt & pepper

Method:
Thinly slice mushrooms, discard stalks. Finely chop leeks.
Grill salmon (medium heat) on thin layer of oil and sprinkle with salt and pepper.
Fry leeks and mushrooms until mushy.
Add single cream, cheese, chives and basil and grated lemon zest.
When salmon is cooked, pour sauce over and squeeze lemon juice.
Great with: Roast potatoes.
About 45 minutes on gas mark 5.
Peel medium sized potatoes and quarter. Parboil in salted water for 5 minutes, then add to a preheated roasting tray with plenty of oil. Sprinkle with salt and rosemary.
Add 2 finely sliced garlic cloves 10 minutes before serving.

Serbian Cheese Pie - Mark Doffman

Ingredients:
500g Puff Pastry
200g Feta cheese, crumbled
250g Cottage Cheese
50g Cheddar Cheese, grated
4 large eggs
Pepper

Method:
Pastry:
Roll out 2/3 of the pastry and line a baking tin (10" x 7" x 2" works) with the pastry just overlapping the rim of the tin.
(No need to grease the tin, but you can line it with foil if you wanna). Keep 1/3 of pastry back and roll it out to a size that covers the tin.
Mixture:
Beat eggs and then add the 3 cheeses and mix everything well. Add pepper to taste.
Pour the mixture into the pastry base. Then cover with the remaining 1/3 of pastry and fold the edges of the pastry base in with the pastry top.

Put in the middle of the oven. Gas mark 7 for 10 min. and then Gas mark 6 for a further 30-40 minutes. Pastry should be golden brown when you take it out.

Serve with tomato and onion salad. Book a dep, take the phone off the hook, open bottle of red wine and enjoy.

You can add cooked spinach to the cheese mixture for a bit of a change!