225 small leeks (cleaned, trimmed and finely diced)

4 spring onions (cleaned, trimmed and finely diced)

2 cloves garlic (peeled and finely diced)

4 salmon fillets (about 120g to 150g each)

24 king prawns (raw, peeled and tail on)

1 lime (juice of)

4 tablespoons sweet chilli sauce dill (fresh, to garnish)

coriander (fresh, to garnish)

4 large aluminium foil squares

Turn on the barbecue or light the barbecue if using charcoal.

Place a quarter of the finely diced leeks, spring onions and garlic in the centre of each piece of foil and then lay a salmon steak on top, skin side down.

Pour some of the lime juice over the salmon before placing 6 prawns on top - then spoon the sweet chilli sauce over the prawns and salmon.

Bring the sides of the foil up into the middle and make a loose parcel, so the foil is tightly secured in an airtight seal but there is lots of room around the salmon and prawns.

Place the foil parcels directly onto the preheated barbecue and cook over a medium heat for 15 to 20 minutes, depending on the weight of the fish.

Carefully remove the parcels and place on to serving plates; being careful not to burn yourself with the steam, gently prise open the foil parcels and serve immediately either in or out of the foil packages with seasonal vegetables, salad or rice. Garnish with dill and/or coriander to serve.