Jersey Royal Potato & Spring Veg en Papillote:

Ingredients:
300g Jersey Royal potatoes, halved if large
6 asparagus spears (trimmed)
75g peas (fresh or frozen)
1 leek, cleaned and sliced
4 radishes, thinly sliced
¼ cup fresh dill
Bunch of fresh tarragon
Handful fresh wild garlic
75ml double cream
1 tspn English mustard
Zest of ½ lemon
Salt & black pepper
2 tbsp white wine or vegetable stock
1 large sheet of baking parchment (or foil)

Method:
1. Par-boil the potatoes. Place Jersey Royals in a pan of salted water and boil for 10 minutes, until just tender. Drain and set aside.
2. Mix the cream, wine, tarragon, and mustard.
3. Preheat your oven to 200°C. Lay out the parchment sheet and place the leeks, par-boiled potatoes, asparagus, peas and wild garlic at one end of the sheet. Season with salt and pepper.
4. Fold the parchment over the filling to form a half-moon. Starting from one end, tightly crimp and fold the edges over themselves to seal the parcel (like a Cornish pasty). Make sure it’s tightly sealed so steam can build up inside. Before closing, pour in the tarragon cream mixture and then do the final fold.
5. Place the parcels on a tray and bake for 20 minutes, until the veg is tender and everything is infused.
6. Add a few of the radish slices and dill and serve on its own or as a nice side dish.