The magic of the margarita

The surfeit of limes reminds me of some truly delicious cocktails enjoyed while travelling in the US. I am always drawn to cocktails that feature lime juice. My favourite is the margarita – the combination of salty, sweet and acid make it the perfect pre-dinner drink.

To make a margarita, put 45ml of tequila in a cocktail shaker with 25ml of agave nectar (or Cointreau), 30ml of lime juice and lots of ice. Shake well and serve in a salt-rimmed glass, garnished with a slice of lime. Salud!

Mix the butter with the chopped chilli and the grated zest of 1 lime.

Cut 8 large circles of baking paper and fold each in half. Use 2 circles per portion. Slice one of the limes finely and place 2 slices on one half of the double circles of paper underneath each piece of salmon. Top this with 1 teaspoon of the chilli lime butter on each piece of salmon. Lay one quarter of the prepared beans on top of the butter and then squeeze over the juice and zest of the remaining limes over all the salmon and beans. Add a little salt and some sliced mint.

Fold the edges of the top of the paper circles over to meet the underside and seal. This is best done by crimping the paper to make continuous little pleats and tucks to hold the pieces together.

Place the parcels on an oven tray and bake in the hot oven for 7-10 minutes until the salmon is almost cooked through.

To serve, place each paper parcel on a dinner plate and allow each person to snip the paper open or tear it back so the lovely aromas can be inhaled before eating the salmon.

Serves 4.

Wine match: chardonnay