Salmon in a bag with buttery peas

Cut out 4x30cm squares of baking parchment for the parcels. Heat a little olive oil in a frying pan. Tip in the bacon then fry for a minute or two until crisp. Remove and drain on kitchen paper. Preheat the oven to 200C/fan 180C/gas 6.

For the chive butter: beat the butter in a small mixing bowl until smooth, then mix in the chives, lemon zest and some pepper to season.

Put the peas and bacon in the middle of each baking parchment square. Top with half the chive butter. Lay a salmon fillet on top of the peas and bacon, tuck the asparagus to one side and season the salmon with salt and pepper. Dot the rest of the butter on top of the salmon, then lay a slice of lemon on each fillet. Drizzle a tablespoon of the wine or stock over the veg in each parcel, then fold the paper edges over to seal, tucking the ends of each parcel underneath.

Place the parcels on a baking sheet. Bake for about 15-18 minutes, or until the fish is cooked through. It should feel firm when pressed. Serve in the bags, accompanied by new potatoes.