Kindly Donated by

Jessica Andersson


Serves 4

  • 100g Wholegrain or Bakers Blend Spelt Flour
  • 50g Spelt Porridge/Bran Flakes
  • half a tsp salt 
  • 1 tsp mixed herbs 
  • 3 tbsp olive oil 
  • 70g grated cheddar 
  • 400g salmon skinned and boned 
  • 200g king prawns 
  • 50g butter 2 tbsp of lemon juice Zest of a lemon 
  • 50g of finely chopped fresh dill 
  • 50g of finely chopped fresh coriander 
  • 1 tsp paprika 1 tsp dried cumin 
  • 1 small leek 
  • 1 carrot 
  • 1 tbsp of creme fraiche 
  • 1 garlic clove 
  • 200g spinach leaves




1. Preheat the oven to 200C.
2. Start by making the crumble. In a large bowl mix together the spelt flakes with the flour. Add ½ a tsp of salt, then using your hands rub in 50g of butter and 1 tbsp of olive oil until you have a moist crumble. Add more olive oil if necessary. Add 1 tbsp of chopped coriander, 1tsp of mixed herbs and half the grated cheese. Set aside.
3. Wash and finely slice the leeks. Peel and dice the carrots. In a medium sized pan bring to the boil 100ml of water. Add the leeks and carrots and simmer for 5 minutes then drain.
4. While the leeks and carrots are simmering prepare the fish. Cut the salmon into chunks. In a bowl add 1 tbsp of olive oil, 2 tbsp of creme fraiche, 2 tbsp of chopped dill, 1 tbsp of chopped coriander, 1 tsp of cumin, 1 crushed garlic clove, 2 tbsp of lemon juice and the zest and1 tsp of paprika, mix together well. Add the salmon and king prawns and coat well with the mixture. Set aside.
5. Lightly grease the oven dish. Mix the carrots and leeks with the fish then add to the oven dish. Spread the crumble evenly over the top and finish with the remaining grated cheese. Bake in the oven for 20 minutes until the top is crunchy and the salmon is cooked. Cooking times may vary.
6. When the crumble is almost ready cook the spinach. Heat 25g of butter, add the spinach and cook until the leaves have all wilted, season to taste.
7. Remove the crumble from the oven and serve with the spinach.

Don't forget to get your spelt ingredients:

14th March 2019

Back to recipes