Trout

Translating as ‘cheese and pepper’, cacio e pepe is one of the simplest pasta classics. It traditionally contains just three ingredients, but we’ve added peas and smoked trout for a tasty, more substantial twist

The word ‘pikelet’ is thought to originate from the Welsh bara pyglyd, meaning ‘pitchy bread’. It became a Yorkshire staple in the Victorian era, finished with either sweet or savoury topping

Gremolata is a punchy Italian parsley, lemon and garlic seasoning. We’ve mixed it through breadcrumbs as a zesty topping for Scottish trout, or try it on other fish fillets

Topped with an egg, this fish dish works as well for brunch as it does for dinner

This warm salad is quick to throw together; perfect for a weekend lunch or light supper as we move into spring

Young, spring vegetables shine alongside simply-baked trout in this fish dish for two. A touch of rapeseed oil, yogurt and a sprinkling of dill is just right to dress the fresh flavours