These are wonderfully light fish parcels that derive from many countries on the Mediterranean or the Aegean. The cheese sauce adds moisture and flavour, but the great thing is that they don’t become soggy. If you’ve cooked too many, the boreks are great served cold the next day.

400g freshest cod skinned and cut into 2-3 equally sized pieces. Ensure that all bones are removed

A small handful of cooked, peeled little prawns, chopped in half (optional)

12 sheets of filo pastry

light olive oil

200ml milk

1 dsp plain flour

30g butter

1 teasp English mustard

4 cornichons

2 heaped tbspns chopped curly leafed parsley

50g strong cheddar or a cheddar and parmesan mix coarsely grated.

Salt and pepper

1 teasp dill stalks

1 teasp parsley stalks

half teasp grated nutmeg

• Preheat oven to 190c or Gas Mark 5

• Place milk in saucepan with dill and parsley stalks and bring to the boil. Add the fish and cook for 1-2 minutes, just enough time for the fish to begin to flake

• Drain the fish, and separate into flakes. Double check that there are no bones. Set aside

• Pour the milk that the fish was cooked in into a jug. Set aside

• Melt the butter in a saucepan. Make a roux sauce by adding the flour to this and whisking briskly until combined. Then gradually add the fishy milk to create a very thick sauce. Once bubbling for 30 seconds, take off the heat and stir in the cheeses. Add the chopped parsley, mustard and nutmeg. Set aside.

• For each borek, take a sheet of filo, brush with olive oil and place another sheet to form a cross. Add another sheet in the same position as the original sheet, brushing with oil as you go. Add a quarter of the cheese roux mixture in the centre of the cross and top with a quarter of the flaked cod and a prawn or two. Season. Pop a cornichon at the centre of each borek. Fold in all edges of the filo pastry to create a small parcel, brushing with oil as you fold. Place on greased baking tray/ silicone paper. Repeat for the other 3 boreks

• Cook in oven for 20 to 25 minutes

• Serve with spinach and green beans, and/or salad