Cook 2 sliced leeks in a tablespoon of olive oil until soft. Add a drained 210g can of salmon, 4 lightly beaten eggs, a cup of grated cheese and 1 cup of self-raising flour to the leeks. Mix, season with salt and pepper and spoon into a baking paper lined 20cm square tin. Sprinkle with chopped parsley and bake for 35-40 minutes in a 180-degree oven.
