Cooking in a parchment parcel seals in all the lovely flavours and keeps everything juicy. This guide shows you how to prefect the technique.
1. Drizzle some oil over a big rectangle of greaseproof paper.
You can also use an oval shape for a prettier parcel and serve it to your guests to open themselves.
2. Sit your ingredients on top and scatter over any flavourings. Herbs, garlic, ginger, spring onions, leeks - the possibilities are endless. Give it some love with some salt and pepper too.
Here Richard uses mushrooms, garlic and herbs.
3. Fold the paper over, keeping it roomy.
4. Start to seal along the edge. Fold it over at least twice so you get a really tight seal.
5. Continue to fold all the way round. You want to get a nicely sealed parcel but with enough room for some steam to circulate.
6. Bake the mushroom parcel at 200◦C for 10-15 minutes. Cooking times will vary for other parcel fillings.
You can cook fish, potatoes, chicken and any other veg like this too, and even serve to your guests to open at the table.
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