Herby leek and mushroom parcels

1. Preheat the oven to 200°C, gas mark 6. Cut four 35cm x 35cm squares of baking parchment. Evenly divide the leeks and mushrooms between the squares, putting them in the centre of one half of each.

2. In a medium bowl, combine the butter, garlic, oregano and thyme; season. Spoon ¼ of this herb butter onto each parcel. Fold the paper over to join the edges and roll the edges in to create a crimped, half-moon shape (like a Cornish pasty). Secure the end of the folded edge with a paper clip or cocktail stick if needed.

3. Space the parcels out on a large baking sheet and cook for 30-40 minutes, until the vegetables are tender (check by inserting the tip of a knife through the paper). Serve with a few extra oregano leaves scattered over, with steamed rice or mashed potato, if liked, or as a simple sauce for pasta.