Prepare salmon by removing skin and bones, then cut into bite-sized pieces. Sprinkle with salt and let sit for 5 minutes. Trim asparagus, slice onion thinly, and cut mozzarella cheese into small pieces.

Heat oil in a pan and sauté onion and asparagus stems until softened. Remove and let cool.

Dissolve stew mix in warm milk, then mix with egg, cheese, salt, and pepper.

Roll out pastry sheet and place in a buttered baking dish. Poke holes with a fork to prevent puffing.

Layer sautéed vegetables, pour in the milk mixture, and arrange salmon, mozzarella, and asparagus tips on top. Bake at 200°C for 40-50 minutes.

Season chicken legs with salt and pepper. Slice onion, mushrooms, and carrot. Prepare watercress and baby leaf.

Sear chicken legs in a pan until golden brown, then transfer to a stew pot.

Sauté vegetables in the same pan, then transfer to the stew pot. Add water, peppercorns, and clove. Simmer for 20 minutes.

Remove chicken, dissolve stew mix in the pot, and return chicken to simmer for 5 minutes.