These parcels are ideal finger food, and look fantastic on a small plate surrounded by a mixed salad. I like to use trout fillets for this recipe, as I find their savoury flavour works well with the sweetness of the dried fruits. Don't be restricted though to either trout or prunes, try using apricots or dates for example and any fish fillets. The quantities shown here serve 4 as a starter.

Ingredients

• 3 Trout fillets
• 75g Cheddar cheese, grated
• 12 Pitted prunes
• 1 Onion, chopped
• 1 clove Garlic, finely chopped
• 175ml White wine
• Freshly ground black pepper
• 1 tbsp Fresh dill, chopped

Method

1. Cut each fillet into four strips, and scatter the grated cheese on top of the fillets.
2. Place a prune onto each fillet, and wrap the fish around the prunes, secure with a coctail stick.
3. lightly fry the onion and garlic in a little oil for 5 minutes, or until the onion has softened.
4. Add the fish parcels to the pan, and cover with the wine.
5. Season with the black pepper.
6. Cover and simmer for 15 minutes.
7. Remove the lid and gently reduce the volume of the sauce.
8. Serve the parcels with the jus and dill scattered over the top.