Vegetables en Papillote with Goat's Cheese

Preheat the oven to 210°C, or 190°C for a fan oven, or gas mark 7. Cut four sheets of parchment paper about 45cm x 35cm each, and four same-sized sheets of foil. Layer one sheet of foil beneath each sheet of parchment — the foil holds the heat while the parchment keeps the food from touching bare metal.

In a large bowl, combine the courgette, carrot, fennel, cherry tomatoes, red onion, potato and garlic. Drizzle with the olive oil, add the lemon zest, salt and pepper, and toss well so every piece is evenly coated.

Divide the dressed vegetables equally among the four parchment sheets, mounding them in the centre. Tuck 2 sprigs of thyme and 1 sprig of rosemary into each mound, then drizzle 1 tablespoon of white wine over each portion.

Lay 2 rounds of goat's cheese on top of each vegetable mound. Fold the long sides of the parchment up and over the filling, then roll and crimp the edges tightly on all three open sides to seal each parcel — any gap will let steam escape and the vegetables will roast rather than braise.

Place the parcels on a large baking tray and slide into the hot oven. Bake for 25 minutes, until the parcels are puffed and a steady, gentle sizzle can be heard when you hold your ear close — the potatoes should be completely tender when pierced through the paper with a skewer.

Transfer each parcel to a plate and leave it sealed for 2 minutes so the steam finishes cooking the vegetables and the cheese settles into the juices.

Cut open each parcel at the table with scissors, keeping your face well clear as a burst of very hot steam will escape. Scatter with the reserved fennel fronds and chopped parsley, and serve immediately with lemon wedges and crusty bread to mop up the juices.