Lorraine Pascale’s tin foil Thai salmon and the post-Olympic comedown

Owen and I are two of the least ‘sporty’ people you’ll ever meet, but we still spent two weeks watching almost nothing but sport on telly during the Olympics, wondering what we’d do when it was all over. We took the “if you can’t beat ‘em, join ‘em” approach and couldn’t help but get sucked in. I cried actual tears along with Jessica Ennis when she was presented with her gold medal (although admittedly I had had a few beers), and found myself on the edge of my seat, shouting at the telly and cheering on Team GB on countless occasions. When the closing ceremony arrived, everybody thought: “What the hell are we supposed to do now?”

So it was on Monday night, as I sat watching Lorraine Pascale’s latest cookery programme while Owen registered his disinterest by tinkering on the computer, that I realised everything is already back to normal. I’m absorbed by food programmes on the telly while Owen rolls his eyes and skulks off to do something else. The balance is restored.

Anyway, this rather long preamble brings me to this recipe, which is from Lorraine Pascale’s new TV programme and book. It’s a nice, simple, fish-in-a-foil-parcel affair, and it’s tasty too. I used salmon instead of trout and cooked my fish parcels for 20 minutes instead of 12 as my oven is a bit rubbish. I also served it with wholegrain rice and broccoli instead of the suggested noodles, because we’re big lovers of broccoli in this household and wholegrain rice goes nicely with salmon.