Crispy trout, oats & thyme

Method - Cook the new potatoes in a large pan of boiling salted water for 15 to 20 minutes, or until cooked through. Wash or peel the carrots, halve lengthways and add to the pan for the last 8 minutes. Trim the broccoli and add for the last 5 minutes, adding the peas for the last 2 minutes only.

Method - Mix the horseradish and yoghurt with half the lemon juice and put aside.

Method - With a few minutes to go, place a large non-stick frying pan on a medium- high heat. Drizzle the fish fillets with 1 teaspoon of oil and sprinkle with a pinch of sea salt and black pepper, then place in the pan flesh side down for 2 minutes. Strip in the thyme leaves, sprinkle in the oats, then flip over and gently press down with a fish slice so the skin is in good contact with the pan. Cook for 4 to 6 minutes, or until the skin is super-crispy (depending on the shape of your fillets), then turn the heat off.

Method - Drain the spuds and veg and divide between your plates. Lightly crush the spuds, making a bed of them on each plate, then sit the trout fillets proudly on top, skin side up.

Method - Spoon over the horseradish yoghurt, add a pinch of black pepper, and serve with lemon wedges, for squeezing over.