Poaching a salmon is one of those things that sounds super fancy, but actually isn’t that difficult (unlike getting a whole salmon, sorry about that.).

This one requires a little bit of prep, but the good news is that you can use basically any fillings – see the note at the bottom – so it could use up some leftovers too, or that jar of stuff that came in your gift basket from your boss.

Also, if you want to sound super fancy, you could call this by its French name: pan bagnat.

The RNZ editorial policy states that staff should not air their views on issues of current controversy, so I am skirting a line here, but peas do not belong in bacon and egg pie.

So thank you, Annabel Langbein, for this recipe. I had to close some others.

One to make ahead for a pot luck BBQ, or to have in your picnic basket.

A vegetarian – and gluten free – alternative to the classic bacon and egg pie.

I am a big fan of a galette, which is like a pie, but without a lot of the faffing around. And apricots might be the best of the summer fruit?

Honestly, if you can, make your own pastry. It’s really not as hard as it seems, and it makes such a difference.