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Ingredients
  • plain flour, for dusting
  • 700g shop-bought or homemade pastry
  • 50g butter
  • 1 large onion, halved and cut into thin slices
  • 1 tsp fennel seeds
  • bunch asparagus (approx 400g), woody ends trimmed, then halved lengthways
  • 100ml milk
  • 300g skinless salmon fillets
  • 300ml double cream
  • 3 large eggs, beaten
  • ½ small bunch dill, stalks removed
  • zest 1 lemon
  • 100g cheddar, grated
  • subheading: To serve:
  • fennel and rocket salad
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