Joshua had puff pastry fingers for dinner - half topped with a pea mix and half topped with salmon.
To make the pea topping I coarsely blended cooked peas, edamame beans, parsley and cream cheese.
The salmon topping was the flaked roast salmon mixed with natural yoghurt and cream cheese.
I spread the toppings on raw puff pastry, baked in the oven until cooked through, cooled on a wire rack and then sliced into fingers.
They were served with broccoli, carrot and green beans, followed by Greek yoghurt with prune purée. There are enough puff pastry fingers left for lunch tomorrow too.
