SPRING SALMON PARCELS

Unwrap these flavoursome parcels at the table... they smell divine! 50 minutes | Makes 4

Ingredients

• 400g baby new potatoes, thinly sliced

• 2 x 300g packs stir-fry vegetables with broccoli, edamame beans, carrots and cabbage

• 4 skinless and boneless salmon fillets

• Handful fresh coriander leaves, roughly chopped, reserving some to serve

• 180ml dry white wine

Method

1. Preheat your oven to 180°C/160°C fan/gas 4. Boil the potato slices in a medium pan for 3-5 minutes, or until just tender. Drain well. Tear off 8 squares of baking paper (about 35cm x 35cm) and layer 2 pieces on top of each other so you have 4 double-thickness squares.

2. Divide the potato slices and stir-fry vegetables between the baking paper squares. Put the salmon on top and scatter over the coriander. Season lightly, then drizzle 3 tbsp wine and 1 tbsp water over each piece of salmon.

3. Bring 2 opposite edges of the paper together over the salmon, roll down to enclose the filling, then roll up the other edges to make a parcel. Tie with string, then transfer to a baking tray. Repeat to make 4 parcels.

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4. Bake for 20 minutes. Open one parcel and cut through the centre of the salmon – the flakes should be pale pink all the way through. If not, re-wrap, tie and return to the oven for 5 minutes, or until cooked.

5. Transfer each parcel to a plate. Untie the string, garnish with the reserved coriander and serve.