Ingredients

• 2 courgettes

• 1 leek

• 225g/8 oz young asparagus, trimmed

• 4 tarragon sprigs

• 4 garlic cloves, unpeeled

• 1 egg, beaten

• salt and ground black pepper

Serves 4

Method:

1. Preheat the oven to 200C. Using a potato peeler, slice the courgettes lengthways into thin strips.

2. Cut the leek into very fine julienne strips and cut the asparagus evenly into5cm/2 in lengths.

3. Cut out four sheets of greaseproof paper measuring about 30 x 38cm and foil in half. Draw a large curve to make  heart shape  when  unfolded. Cut along the inside of the line and open out.

4. Divide the courgettes, asparagus and leek evenly between each paper heart, positioning the filling on one side of the fold line, and topping each with a sprig of fresh tarragon and an unpeeled garlic clove. Season to taste with salt and pepper.

5. Brush the edges lightly with the beaten egg and fold over.

6. Pleat the edges together so that each parcel is completely sealed. Lay the parcels on a baking sheet and cook for about 10 minutes, Serve immediately.