
This is one of those recipes that works a million different ways – with white fish or salmon, earthy English herbs or ginger and chilli. It’s been in my repertoire for a few years, and it’s never been out of use.
I think my favourite thing about it is having the finished parcels on your plate – unwrapping them like a present and getting a blast of deliciously fragranced steam. I like these best baked in brown baking paper, probably just for aesthetic reasons.
Apologies for the lack of post-cooking photographs – it was all eaten too quickly, as usual. It basically looks the same but crunchy 😉

based on the recipe as it originally appears in Apples for Jam, by Tessa Kiros.

4 Comments
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Sara Tasker
August 31, 2015
I cannot relate to this problem, I’m afraid! :p x
Sheona
August 31, 2015
Excellent! I’ve got a gift sized bottle of white that I’m never going to drink!
Sara Tasker
August 31, 2015
I’d say no – white wine or rose would do the same, as it’s just a fragrance thing! x
Sheona
August 31, 2015
Does it need the red wine? I am not red wine-y :/ x