Thanks to nutritional therapist Jessica Andersson for this great recipe using our bran from the wastED project.  For more information on Jessica why not visit her website

COOKING TIME: 30 minutes to one hour



  • 350g salmon fillets skinless
  • 300ml Greek yoghurt
  • 100g kale with rough stalks removed
  • 5 eggs
  • 30g grated Parmesan cheese 




  • 100g Sharpham Park Spelt Bran Flakes
  • 100g Sharpham Park Wholegrain Spelt Flour 
  • 120g butter at room temperature
  • 3 tbsp water
  • ½ tsp salt




Preheat the oven to 180°C/350°F/Gas 4. Season the salmon fillets. Lay on a baking tray and bake in the oven for 10 minutes so they are only just cooked. Remove from the oven to cool. 

Make the pastry. In a large bowl mix together the flour, bran and salt. Using your hands, rub in the butter until the mixture resembles crumble. Add the water and mix to form a dough. Wrap the dough in cling film and place in the fridge for 15 minutes while you make the filling.

Bring a saucepan of water (3cm deep) to boil. Add the kale and simmer for 4 minutes until cooked. Stir a couple of times, drain well and press out any excess water or lay out on some kitchen paper. 

Lightly grease a 24cm round flat tin. Pat the pastry into a flat round shape on a floured surface, then roll out to a rough circle large enough to line the tin. Dust it with a small amount of flour, shake off any surplus and then lower in the circle of pastry. Push the pastry right into the corner and up the sides above the edge of the tin. Line the pastry case with baking paper and baking beans and bake for 15 minutes, then remove from the oven and carefully lift out the beans and paper. Trim the edges.

Pour in the filling and bake for 20 minutes or until it is firm to the touch. Remove and serve with salad. 

Don't forget to buy your Sharpham Park ingredients :

14th March 2019

Back to recipes