Lakeland Parchment-Lined Foil, 30cm x 5m
star star star star star_half ( 40 reviews )
star star star star star_half ( 40 reviews )
Lakeland Parchment-Lined Foil, 30cm x 5m
Product number: 70144
Offering the best of both worlds, our versatile 5m Parchment-Lined Foil provides all the insulating, heat-retaining benefits of foil and the non-stick, protective properties of baking parchment, and is ideal for lining tins, baking, roasting, steaming and cooking en papillote.
Incredibly Versatile
Use as a non-stick liner for roasting dishes and baking tins; fold into en papillote parcels for deliciously moist and succulent fish; shape into traybake ‘tins’ or cupcake cases for golden flapjacks and mouth-wateringly soft muffins; cover pudding basins before steaming; wrap round sandwiches to keep them fresh; cover joints while they’re resting; bake then mature celebration fruit cakes… we keep discovering new ways to use our parchment-lined foil and we’re sure you will too!
All the Benefits of Foil and Baking Parchment
The layer of extra-strong foil insulates ingredients and promotes even heating, while the parchment side protects your food and is superbly non-stick, so your food is cooked evenly without burning or drying out, and releases easily when you’re ready to serve. And if you don’t like cooking or baking on aluminium foil, this is the perfect answer – all the great qualities of foil, but without bringing your food into direct contact with it.
Holds its Shape
Holding its shape much better than foil alone, you can trust it to stay put no matter what form you fashion it into: parcels for cooking fish, traybake ‘tins’ for taking flapjacks and millionaire’s shortbread to bake sales, tart or muffin cases to pack into picnic baskets… Once you’ve chosen your savoury or sweet treat, simply fold your parchment-lined foil into the shape you need – foil on the outside, parchment on the inside – add your ingredients and it’ll hold its shape while cooking or baking before effortlessly releasing your finished masterpieces.
Perfect en Papillote
Perfect for en papillote cooking, just fold into a fish-holding parcel that will retain all the delicious juices and flavour for really succulent results. Once the contents are cooked to perfection, it’s easy to transfer, parcel and all, to a serving dish to open at the table, so there’s no risk of delicate fillets drying out.
Other Features
30cm x 5m.
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Express Next day if ordered before 7pm Monday to Saturday. In 2 days if ordered outside these times and bank holidays* |
Standard delivery cost + £6.95 |
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Parchment lined foil - why hasn't anyone thought of it before?! The foil brings the wrap-round flexibility and the parchment is much better next to high fat proteins, e.g., roasts, cheese bakes, etc., because unlike foil it doesn't 'dissolve' onto the food. Thank you Lakeland for another brilliant idea!
this is one of the best items i have ever bought. great for traybakes for the school fayre.
I wrap mackerel in this and get a wonderful moist and flavoursome result and best of all, no smell in the house and NO washing up. Same excellent results with salmon so this product is a must have in my house and worth every penny
The parchment lined foil is such an excellent idea. I particularly use it for parcel cooked food, such as my wonderful baked salmon with couscous. Food is cooked very evenly. This product is so perfectly matched for this type of cooking as it folds and bends so easily. I have also used it for lining a tin for my Christmas cake. I leave the cake to mature over a couple of months and wrap and unwrap it a number of times to add more brandy. This product stays strong and does not rip.
I buy Cheddar by the kilo & wrap it in this after opening. One piece of parchment-lined foil will last as long as the cheese, despite being unwrapped & rewrapped many times, unlike normal foil and clingfilm; in fact sometimes I reuse the same piece of foil for the next piece of cheese! The parchment lets the cheese breathe & keeps it fresh; I haven't had any go mouldy or dry since I started using this product.
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