Tom Daley's fragrant salmon parcels

From the diving board to the... chopping board! Tom Daley makes his Lorraine kitchen debut, rustling up delicious salmon parcels. He also talks about his journey into cooking, giving hope to parents with fussy children everywhere...

Serves 2Prep: 20 minutesCook: 25 minutes

Ingredients:2 tsp olive oilZest of half lemon (retain the zested lemon)½ tsp coriander seeds, roughly crushed¼ tsp fennel seeds, roughly crushed1 small courgette, sliced4 cherry tomatoes, halved1 small corn on the cob, kernels sliced off1 small sweet potato (about 165g diced into 1cm pieces)2 x 150g thick salmon fillets Small handful of coriander, choppedSalt and freshly ground black pepper

Method:1. Cut out two large pieces of baking paper (about 38cm square) and set them aside. Preheat oven to 200C/180C Fan or Gas 6.2. Put the oil, lemon zest and coriander and fennel seeds in a bowl, season well and stir. Then add the courgette, tomatoes, corn and sweet potato and toss well to coat everything in oil.3. Divide the vegetables between the 2 pieces of paper, placing some in the middle of each one. Top with the salmon, then season with salt and pepper.4. Take a parcel. Bring 2 sides of the paper together and twist the ends to secure, leaving a gap in the centre. Spoon 2 tbsp of cold water into the gap, then fold the paper over a couple of times to secure it. Repeat with the second parcel, then put them on a baking tray. Slice the reserved zested lemon into wedges and put these on the baking tray too.5. Bake the parcels in the oven for 20-25 mins until the sweet potato is tender. Serve sprinkled with the chopped coriander and the cooked lemon wedges to squeeze over the salmon.