Another lovely Summery dish to enjoy outside during this glorious weather. I love a creamy risotto and the combination of the peppery watercress and cooking peas compliment the beautiful ChalkStream trout.

Serves 2

150g frozen peas
1 x 100g bag watercress, spinach and rocket leaves
2 tbsp grated Parmesan or pecorino
Low calorie cooking spray
2 garlic cloves, finely chopped
6 spring onions, chopped
150g risotto rice
juice and zest of ½ lemon, plus lemon wedges to serve
500ml hot chicken or vegetable stock
125g Hot Smoked ChalkStream Trout

Cook the peas in boiling water for 2 minutes; drain. Transfer half the peas to a food processor, along with half the watercress, spinach and rocket leaves, the grated Parmesan or pecorino, 2 tablespoons of water and seasoning. Blitz to a chunky purée and set aside (alternatively, mash the peas and chop the leaves before mixing with the cheese, water and seasoning).

Warm the oil into a large pan over a medium-low heat, add the garlic and chopped spring onions, and cook, stirring, for 2-3 minutes until softened but not coloured. Stir in the risotto rice and lemon zest.

Add a ladleful of hot stock to the pan. Continue to cook over a medium heat, stirring constantly, until all the stock has been absorbed. Add the rest of the stock a ladleful at a time, allowing each to be absorbed before adding the next. This should take 15-20 minutes.

Once all the stock has been absorbed into the risotto, stir in the lemon juice, the chunky pea purée and the reserved peas. Season with salt and pepper to taste. Top the risotto with the Hot Smoked Trout roast and add a handful of the remaining watercress, spinach and rocket leaves. Serve with lemon wedges on the side.

I would thoroughly recommend trying to source this trout however salmon also works beautifully with this dish.