Serves: 4

What You’ll Need:

• 400g new potatoes
• 1tbsp olive oil, plus extra to drizzle
• 200g cooking chorizo, diced
• 2 banana shallots, finely sliced
• handful fresh thyme sprigs
• zest and juice of a lemon
• 150g green beans, sliced on the diagonal in 1-2cm pieces
• 4 lightly smoked salmon fillets (or you can just use normal salmon fillets if you like)
• 100ml vermouth or dry white wine

What To Do:

• Heat the oven to 190c fan 170c.
• Slice the potatoes and put into a pan of cold salted water, bring to the boil and simmer for 5 minutes until almost tender. Drain well and set aside.
• Meanwhile, heat the oil in a pan and fry the chorizo until they are starting to release their fat and become golden. Add the shallot and fry for a few more minutes to soften. Remove from the heat, add the potatoes to the pan with the thyme and lemon zest, season well and toss together then stir through the raw green beans.
• Take 4 pieces of foil (roughly large enough to form a parcel of salmon fillet with a ¼ of potato mixture on top) and lay 4 pieces of baking parchment (approx. same size as foil) on top of each. Divide the potato mixture between them. Top each with a salmon fillet. Season the salmon and drizzle with oil then fold and crimp the edges of the paper and foil together to form a parcel; before you seal completely drizzle over a tablespoon so of vermouth or wine into each parcel.
• Place the sealed parcels on a baking sheet and cook in the oven for 12-15 minutes. Serve with lemon juice to squeeze over.

Recipe by José Pizarro at sainsburys.co.uk