NZ Cheesy Prawn, Hoki & Mustard Filo Pie

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Return large frying pan, heat half the butter and a drizzle of olive oil over medium-high heat. • Cook carrot, celery and onion, until tender, 4-5 minutes. • Add garlic and plain flour, and cook until fragrant, 1-2 minutes.

• Reduce heat to medium, then slowly stir in the milk. • Add Dijon mustard, chicken-style stock powder, shredded cheddar cheese, hoki and a splash of water, and simmer, stirring, until combined, 2-3 minutes. Transfer to a medium baking dish. • Top with cooked prawns.

TIP: White fish is cooked through when the centre turns from translucent to white.

• To a small microwave-safe bowl, add remaining butter and microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of hoki mixture to completely cover. • Gently brush melted butter over to coat. Bake pie until golden, 20-25 minutes.

• Meanwhile, thinly slice apple. • In a medium bowl, combine mixed salad leaves, apple, a drizzle of white wine vinegar and olive oil. Season to taste.