Serves 6


For the salmon parcel
  • Olive oil
  • 2 1/4 lb salmon fillet, skinned and pin-boned
  • Zest and juice of 2 limes
  • Large thumb of ginger, peeled and thinly sliced into rounds
  • Large handful of cilantro, finely chopped
  • Salt and freshly ground black pepper
For the asparagus parcel
  • 1 bunch of asparagus
  • Pat of butter
  • Salt and freshly ground black pepper
For the noodle parcel
  • 1 package (14 ounces) fresh noodles
  • 2 scallions, finely sliced
  • 1 tsp. toasted sesame oil
  • 1 tsp. Thai fish sauce (nam pla)
For the two mixed vegetable parcels
  • 1 red pepper, cored, deseeded and finely sliced
  • 1 lb bean sprouts
  • 1 tsp. toasted sesame oil
  • 10 ounces bok choy, coarsely chopped
  • A few thin slices of mild red chile
  • 1 Tbsp. soy sauce


Place five double layers of foil, each 12 inches square, on the work surface. Drizzle some oil onto each square of foil and spread it over the surface using a pastry brush.

Put the salmon fillet in the middle of one square and fold up the edges of the foil a little to make a bowl. Sprinkle with the lime zest and juice, place the ginger slices on top, then scatter the cilantro over everything and season. Bring the sides of the foil together, pinching to make a watertight package.

Follow the same method for the asparagus and noodle parcels, and divide the vegetables between two more parcels, ensuring that the parcels are flat rather than round, or the heat won't get to the food long enough for it to cook.

Place your packages on the top rack of the dishwasher, choose the hottest and longest cycle (the parcels should cook for about 1 hour), and don't add any detergent!

At the end of the cycle, remove the parcels. Unwrap the parcels at the table and let everyone dig in.


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