If you want to double the recipe: double everything and on you go. The spinach wilts down like you wouldn’t believe so you always need more than you think - 250g seems a lot but it’s not.

Variations: You could also fill the parcel with the creamed spinach, lay salmon on top and close the parcel as above. Then serve with mash if you fancy that instead. Or you can make the parcels long and thin, so don’t cut the salmon fillet in half and just wrap it up whole. Whatever you like! I also think these parcels would be delicious with filo pastry, instead of puff pastry. I would just keep the salmon fillet whole, season it as instructed, then use about half a sheet of filo to wrap the fillet up like a present. Brush with butter. This will make your parcels long and thin rather than more square.

How to get your children to eat it too: My girls love this meal even with the spinach, but if yours don’t, serve the salmon parcel with any other veg! To make sure everything cooks at the same time, just make a parcel the same size as the others and cut in half if you need smaller portions.

Make this recipe even easier: Serve with any sides you like and just make the parcels as above! You could also freeze the salmon parcels so then you can just bake them when ready. Assemble up until the egg wash, then wrap well in clingfilm and foil, then freeze for up to 3 months. Defrost overnight, then bake as above. Or bake from frozen but it will take longer than above, more like 30-40 minutes.

What to do with leftovers: Creamed spinach will keep well in an airtight container in the fridge for up to 4 days. The salmon en croute can be kept in the fridge for a few days too, also in an airtight container, but it’s definitely best fresh. If you have a leftover parcel, reheat it in the oven at 170c (or in the air fryer) until hot in the middle and the pastry is crispy, about 7 minutes.