Creamy Potato, Leek & Feta Filo Pie

• Meanwhile, thinly slice cucumber into rounds. Finely chop garlic. Zest lemon to get a pinch, then slice into wedges. • To a small heatproof bowl, add half of the butter and microwave for 10 second bursts until melted.

• When the potato has 5 minutes remaining, heat a large frying pan over medium-high heat with the remaining butter and a drizzle of olive oil. • Cook sliced leek, stirring, until softened, 4-5 minutes. • Add garlic, garlic & herb seasoning and the plain flour and cook until fragrant, 1 minute. • Remove from heat, then add longlife cream (see ingredients), the water, baby spinach leaves, cooked potato, lemon zest, a squeeze of lemon juice and a splash of water. Stir to combine and season to taste.

• Transfer filling to a baking dish and crumble over cow's milk feta. • Lightly scrunch each sheet of filo pastry and place on top of potato mixture to completely cover. Gently brush melted butter over to coat. • Bake pie until golden, 15-20 minutes.

• Just before serving, combine mixed salad leaves, cucumber, flaked almonds, a squeeze of lemon juice and a drizzle of olive oil in a medium bowl. Season to taste.