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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 😉

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

Got any similar recipes to share? What are your long term favourites that you turn to?

4 Comments

  • 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

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