Reliable Foods Hotspot

Ingredients
1 onion
4 ripe tomatoes
1 lemon
1 bunch of fresh dill , (30g)
1 bunch of fresh parsley , (30g)
olive oil
1 x 1.5kg whole trout , scaled and pin-boned, from sustainable sources
50 g unsalted butter , at room temperature

Method
Preheat the oven to 180°C/350°F/gas 4.
Peel the onion and finely slice with the tomatoes and lemon. Roughly chop the dill and parsley (stalks and all).
Drizzle a large baking tray with oil, scatter over a third of the sliced tomato, lemon and herbs, then top with the fish, seasoning the cavity and skin with sea salt and black pepper.
Stuff the cavity with another third of the sliced tomato, lemon and herbs, then scatter the remaining third over the top – arranging a few tomatoes around the fish. Dot with butter, then drizzle all over with 2 tablespoons of oil and a twist of black pepper.
Roast for 25 minutes, or until just cooked through. Delicious served with samphire.

Ingredients
1 satsuma
1 wholemeal tortilla wrap
1 teaspoon quality cocoa powder
2 tablespoons natural yoghurt
1 ripe banana
1 handful fresh berries , such as raspberries, bluberries
1 teaspoon mixed toasted seeds

Method
On a chopping board, slice the satsuma in half across the middle, then remove to a plate and pat the board dry with kitchen paper, if needed.
Spoon the cocoa powder into a jam jar, then squeeze in half the satsuma juice (save the rest for another day).
Put the lid securely on the jar and shake well. Add the yoghurt, pop the lid back on, and give it another shake.
Lay the wrap flat in the middle of the chopping board, then spread the cocoa yoghurt evenly over the wrap.
Peel and place the banana in the middle of the wrap, then gently mash with a fork, spreading it around as evenly as possible.
Sprinkle the berries and seeds over the mashed banana.
Cut into quarters, then tuck in, folding or wrapping up each quarter as you go.