Local, fresh and speedy… These Pembrokeshire Earlies and Trout Parcels tick all the right boxes. Fresh and zesty flavours make this the perfect summers evening meal!

Serves 2


2 trout fillets (150g – 180g)
300g Pembrokeshire Earlies
1/2 medium leek, washed and finely sliced
1 tablespoon dried laverbread
50g fresh samphire
1 lemon, juice of 1/2
Halen Môn salt and pepper


Cook the potatoes in boiling water for 15 minutes until just tender, leave to cool and slice thickly.

Cut 2 large rectangles of baking paper and fold in half to make a square. Cut each square in half to make a half moon shape. Divide the potatoes between the paper and season with sea salt and pepper.

Top with leek, samphire and lemon slices and lay the trout fillet on top.

Sprinkle over dried laverbread, salt and pepper and the lemon juice.

fold the paper over the filling and fold the edges together several times all round to create a tight seal. Repeat with the other parcel and lay both on a large baking sheet.

Bake for 10-15 minutes at 180°C/gas mark 4, until the paper has puffed up and is beginning to brown. Serve immediately.