Serve this vegetable and salmon pie hot or cold for a family lunch. The pastry topping makes for a more traditional ‘closed’ pie than the show’s original, and the cheese-biscuit fishes are for decoration, but they are worth the effort – they are delicious for nibbling on.
Make the filling. Heat the olive oil in a large pan over a medium heat. Add the onion, cardamom, mustard seeds and black onion seeds and fry for 10 minutes, until the onions are soft and translucent. Add the garlic and sliced vegetables, along with the stock or bouillon powder and 400ml of water. Bring to the boil, then cover and simmer for 10–15 minutes, until the vegetables are tender enough to take the point of a knife.
Remove the lid from the pan and continue cooking gently until most of the liquid has evaporated. Stir in the cheese and parsley, then tip the mixture out onto a plate and allow to cool completely.
Make the shortcrust pastry. Mix the flours, mustard powder, salt, butter and lard in a stand mixer fitted with the beater, on low speed until the mixture resembles breadcrumbs. Add 10–15ml of cold water – just enough until the dough starts to come together. Turn out the dough onto a work surface and knead for 30 seconds, then pat the dough into a circle, wrap in cling film and chill for 30 minutes.
Meanwhile make cheese biscuit dough. Mix the flours, salt, smoked paprika and butter in a stand mixer fitted with the beater, on low speed until it resembles breadcrumbs. Add the cheese to the bowl and mix to form a dough. Turn out the dough onto a work surface and knead for 30 seconds, then pat the dough into a circle, wrap in cling film and chill for 30 minutes.
Heat the oven to 200°C/180°C fan/Gas 6. Remove the shortcrust from the fridge, cut off one third and set aside for the lid. Roll the remainder on a lightly floured work surface to a 36cm circle. Lift into the cake tin and press into the base and up the sides, smoothing out any pleats.
Flake the salmon and mix it into the vegetable filling, then spoon the mixture into the pastry case. Roll out the remaining shortcrust into a 23cm circle and place on top. Pinch the edges to seal, then trim the top neatly with a knife. Make two slits in the top with a knife, then bake for 50–55 minutes, until golden brown.
Meanwhile, roll out the cheese biscuit dough on a lightly floured work surface until it is 6mm thick. Using a knife, cut large and small fish shapes and place them on the lined baking tray. Brush the fish tails with a little milk, if you wish, and sprinkle with the seeds. You can use the end of a teaspoon to make scales and a knife to mark fins, if you wish. Bake for 12–15 minutes, until firm and golden. Allow to cool for 10 minutes on the tray then place on top of the cooked pie, to decorate.