Jamie Oliver put a twist on a classic salmon en croute with cheese topping on Jamie and Jimmy’s Friday Night Feast.

Jamie says: “Use the red Leicester cheese as a seasoning to give the salmon a delicious flavour.”

To make the dish you will need: 2 onions, 2 cloves of garlic, olive oil, 50 g unsalted butter, ½ a bunch of fresh oregano (15g), 1 kg frozen chopped spinach, 1 x 375 g packet of all-butter puff pastry (cold), 1 x 1 kg side of salmon, skin off, pin-boned (ask your fishmonger for a fillet from the top end of the fish) , from sustainable sources and 1 large free-range egg.

For the sauce:
1 leek, 50 g sun-dried tomatoes, 100 ml white wine, 1 tablespoon plain flour , plus extra for dusting, 250 ml semi-skimmed milk, 50 g Red Leicester cheese and cayenne pepper.