Fish and egg go together well. This bake is topped with a flavoured cracker to give a crunchy top.

Recipe (low oil, low salt):
Serves 1-2,
Kallo Spinach and Pesto Veggie Cake – 1
Sardines in spring water, drained – 1 tin (120g)
Boiled egg, cut into 8 pieces – 1
Onion sliced – 1
Garlic clove crushed – 1
Sumac – 1tsp
Bay leaf – 1
Smoked paprika – 1/2tsp
Spelt flour – 1tbsp
Coconut milk – 200ml
Frozen peas – 3tbsp
Fresh parsley chopped – handful

Oven temperature 200°C
Saute the onions, garlic and bay leaf in water until the onions become soft. Stir in the flour and sumac. Cook for a minute. Add the milk and simmer for a few minutes. Add half of the chopped parsley. Take out half of the mixture and roughly blend. Add the mixture back to the pan. Break the sardines into chunks. Add it to the pan together with the peas and parsley. Cook for a couple of minutes. Put the mixture into a baking dish with the boiled egg pieces. Roughly crumble the veggie cake over the mixture in the dish. Sprinkle over the smoked paprika. Bake for 25 minutes.

Original recipe:
Smoked Haddock and Egg Pie by Waitrose