Dean's Thai fish parcels

Dean Edwards is in the kitchen and cooking up a spicy storm with his Thai fish parcels.

Serves 4

Ingredients:1 tbsp Thai red curry paste200ml coconut milkJuice ½ lime1 tsp honey1 tbsp soy sauce1 lime, cut into thin slices4 salmon fillets, skin removed100g baby sweetcorn100g sugar snap peasOil, for frying400g tender stem broccoli3 cloves garlic, sliced2 tbsp soy sauce1 tbsp sesame seeds, toastedFresh coriander, to garnish (optional)Lime wedges, to garnish

Method:

• Preheat the oven to 200C/gas 6

• Put a pan over a medium heat then cook the curry paste for around a minute. Pour in the coconut milk then bring up to a simmer, stir in the lime juice, honey and soy sauce to taste then decant into a jug and set aside.

• Lay a baking sheet onto your work surface then lay on a sheet of baking parchment cut into a circle around 38cm in diameter. Place 3-4 slices of lime on top but to one side to allow you to fold the parchment over once you have finished.

• Top with the salmon fillet, scatter on some baby corn and sugar snaps then fold over. Crimp the edges over pressing tightly to form a seal, just before you finish the crimp pour in some of the coconut milk then twist to seal. (You can fold and staple if you find this easier). Bake for 12-14 minutes.

• Meanwhile, heat a large non stick frying pan then add a small splash of oil then the broccoli and cook for a few minutes. Toss in the garlic and cook for a further minute before adding the soy and sprinkling over the sesame seeds.

• Remove the parcels from the oven, and serve by tearing into the parchment, sprinkle over the coriander and serve with the stir-fried broccoli and a wedge of lime