This simple but delicious recipe is inspired by the food writer Georgina Campbell.

Method

Step 1

Preheat the oven to 190°C/375°F/gas mark 5. Lightly oil an ovenproof dish that nicely fits the size of the trout. Add the trout and then drizzle over the white wine and lemon juice. Season with salt and pepper and bake for 15-20 minutes, or until the trout are completely tender.

Step 2

Remove the trout from the oven and transfer to serving plates. Mix the olive oil and herbs with the remaining juices in the dish and drizzle over the trout. Serve with small bowls of warm potato salad and the beetroot and apple preserve (see below recipe).

Step 3

Place the beetroot in a heavy-based pan with the apple, onion, sugar and vinegar. Bring to the boil, then reduce the heat and simmer for 40-45 minutes until the beetroot and apple are completely tender and the preserve is nicely reduced. Care needs to be taken during the final boiling process to ensure that the mixture does not 'catch’ on the base of the pan. Once tender, leave to cool a little, then spoon into sterilised jars, seal and label. Use as required.