Summer packets and parcels

Key info:
Download printable recipe

Here are some ideas for packet and parcel cooking with fruit and vegetables – ideal if you are getting ready to feed a hungry crowd.

Summerpacketsandparcels

Equipment

  • Weighing scales

  • Peeler

  • Knife

  • Chopping board

  • Measuring spoons

  • Spatula

  • Baking tray

  • Oven gloves

Method

  • Step 1

    Light the barbecue or preheat the oven to 200°C/180°C fan or gas mark 6.

  • Step 2

    Cut out 4 squares of foil, approximately 25cm square. (Use baking parchment if oven-cooking.)

  • Step 3

    Place 1 x 5ml spoon of olive oil in the middle of each square of foil or baking parchment. Using the tips of your fingers, spread it around the foil to make a greased area for the vegetables or fruit (depending on your choice of filling).

  • Step 4

    Wash the vegetables or fruit and chop into bite-sized pieces. Share between the 4 pieces of foil.

  • Step 5

    Sprinkle herbs and add black pepper to taste (if using).

  • Step 6

    Bring the edges of the foil or baking parchment together over the top of the vegetables or fruit and crunch them together to make a sealed parcel with enough room for the steam to circulate inside.

  • Step 7

    Place on the barbecue with the spatula or on a baking sheet in the oven. Cook for 15–20 minutes (or until soft).

Ingredients

Makes:
Serves 4
400g
very thinly sliced potatoes
4 sprigs
rosemary
black pepper
olive oil

***

8
baby sweetcorn
8
spring onions
2
medium courgettes
1 bulb
fennel

***

200g
leeks
400g
broccoli
400g
Savoy cabbage

***

250g
ripe strawberries
150g
blueberries
4 x 5ml spoons
balsamic vinegar

***

4
ripe peaches or nectarines
zest of 1
orange
4 x 5ml spoons
Demerara sugar (optional)

***

4
bananas
4 x 5ml spoons
Demerara sugar (optional)

Something to try next time

Try experimenting with your favourite fruit and vegetables, making sure to cut them all the same size to ensure even cooking.

Download printable version

We think you might like...