Gurdeep Loyal served up a tasty Peach, taleggio and pecorino crinkle pie with a tomato salad on Saturday Kitchen.

The ingredients for the crinkle pie are: 125g butter, melted, 12 sheets filo pastry, 3 large peaches (375g), or use apricots or plums, pitted, 200gtaleggio or scamorza, small handful fresh basil leaves, finely chopped, 300ml crème fraîche, 2 large free-range eggs, 80g pecorino romano, finely grated, 50ml full-fat milk, 1 large garlic clove, crushed into a paste, 2 tsp fennel seeds, crushed, 1 tsp lemon zest, 1 tsp freshly ground black pepper and 1 tbsp shelled pistachios, crushed.

For the side salad: 1 large fennel bulb, 25g fresh watercress, 10 high-quality pitted green olives, 5 heritage tomatoes, varying colours and sizes and pinch salt.

For the dressing: 50g preserved lemon, pips removed, plus 2 tbsp of the brine, 2 tbsp olive oil and 4 tbsp dark maple syrup.

See recipes by Gurdeep in the book titled: Flavour Heroes available from Amazon now.