Filo-crusted smoked haddock, cheese & leek pie
Tom Kerridge's filo pastry topping and smoked fish filling adds bold textures and flavours to an otherwise classic dinner party dish
Charred Baby Gem, watercress & bacon salad
- Preparation and cooking time
- Prep:
- Cook: -
- More effort
- Serves 4 - 6
Skip to ingredients
- 3 Baby Gem lettucesquartered
- 4 tbsp olive oil
- 100g bacon lardons
- 2-4 tbsp lemon juice
- 100g bag watercress
Nutrition: per serving (6)
- kcal105
- fat9g
- saturates2g
- carbs2g
- sugars2g
- fibre2g
- protein4g
- salt0.6g
Method
step 1
Brush the lettuce halves with 1 tbsp of the oil, then place on a baking tray and use a blowtorch to lightly char them all over. Heat the remaining oil in a frying pan, add the bacon lardons and fry until really crispy. Remove using a slotted spoon and drain on kitchen paper, leaving all the fat in the pan.
step 2
To make the dressing, add the lemon juice to the pan with the bacon fat and stir, taste and season. Toss the lettuce, watercress and lardons together with the dressing in a large bowl, then arrange on a platter.
