Courgette & asparagus parcels
Preheat the oven to 200°C/400°F/Gas mark 6.
Using a potato peeler, carefully slice the courgettes lengthways into thin strips. Cut the leek into very fine julienne, and cut the asparagus evenly into 5cm/2in lengths.
Cut out four sheets of baking parchment measuring 30 x 38cm/12 x 15in and fold in half. Draw a large curve to make a heart shape when unfolded. Cut along the line, and open out.
Divide the courgettes, asparagus and leek evenly between each paper heart, positioning the filling on one side of the fold line and topping each with a tarragon sprig and a garlic clove. Season with salt and pepper. Brush the edges lightly with the egg and fold over. Twist the edges together so that each parcel is completely sealed.
Lay the parcels on a baking tray, and cook in the oven for 10 minutes. Serve immediately, laying the parcels on the serving plates to be opened at the table.