Ingredients

• 150g/5½oz new potatoes
• 30g/1oz butter
• 2 tbsp double cream
• 1 tbsp chopped fresh chives
• pinch chilli flakes
• handful fresh coriander
• chopped
• salt and freshly ground black pepper
• 1 tsp turmeric
• 1 tsp paprika
• 2 tsp butter
• salt and freshly ground black pepper
• olive oil
• 150g/5½oz trout fillet
• 1 tbsp olive oil
• 2 purple carrots
• cut into ribbons
• 2 baby leeks
• chopped
• 75g/3oz mangetout
• 1 tbsp soy sauce
• 3 tbsp sesame seeds
• 1 tbsp runny honey
• 1 lime
• halved
• to garnish

Directions

• For the crushed new potatoes
• cook the potatoes in boiling water for 10-12 minutes
• or until just soft. Drain the potatoes
• return them to the pan and crush slightly with a fork. Add the butter
• cream
• chives
• chilli
• herbs and salt and freshly ground black pepper and mix well. Cover with a lid and set aside to keep warm.
• For the trout
• place the spices
• butter and seasoning into a bowl and mix well to combine. Spread the spice mixture onto both sides of the trout fillet.
• Heat a small amount of olive oil in a frying pan and fry the trout for 3-4 minutes on each side
• or until cooked through
• then remove from the heat and set aside in a warm place.
• For the sesame and honey-coated vegetables
• heat the oil in a small wok or frying pan
• add the carrots and leeks and stir fry for 3-4 minutes. Add the mangetout
• cover with a lid and cook for another 2-3 minutes. Add the soy sauce
• sesame seeds and honey and stir well to mix.
• To serve
• place the crushed new potatoes onto a plate
• top with the spicy trout with the vegetables and lime halves alongside.