Method

Boil a kettle of water and pre-heat the oven to 180°C.

In a medium size saucepan on a low to medium heat, add the olive oil and onion and cook until soft and translucent. Add the garlic and cook for a further 2 minutes.

Meanwhile, in a small saucepan of boiling water, add the peas and cook for a few minutes. Drain then add to a blender.

Add the orzo to the cooked onions and season with salt and pepper. Add the white wine, stir and cook until most of the moisture has been absorbed.

Gradually add in the stock ladleful at a time. Stir frequently until the liquid has been fully absorbed.

Place the trout fillets into some foil, season with salt and pepper then form a parcel with the foil so it seals in the moisture. Put on an oven tray and place into the oven for 18-20 minutes.

Whilst the orzo is cooking, add the watercress to the blender (the peas should already be in there) along with the juice of half a lemon and the mascarpone. Add some seasoning then blend until smooth – the smoother the better.

When the orzo is cooked, add the puree into the risotto. Stir to combine, cook for 2 more minutes to allow it to heat through. Taste and adjust seasoning if needed.

Serve the risotto with the trout, a handful of fresh watercress leaves and a lemon segment.

Method

Add the olive oil to a medium sized saucepan on a medium heat. Add the onion, fry until translucent then add the chilli and garlic. Continue to fry for a couple of minutes.

Meanwhile, dice the tomatoes and roasted red peppers into 1 cm squares and add to the saucepan, cook for 5-10 mins.

Bash the cardamon pods to break the husks, remove the black seeds and add to a pestle and mortar along with the cloves. You can discard the outer cardamon husks. Grind to a fine powder then add to the saucepan.

Add the paprika, cumin, coriander, sugar, salt and pepper to the saucepan then stir well and cook for a further minute. Add the tomato puree.

Add the fregola to the saucepan, stir well so its coated in the mixture. Pour in the vermouth and stir again. When the liquid has mostly been absorbed, pour in the stock a little at the time. You’ll need to treat this like risotto as the fregola will easily stick to the bottom of the pan so you’ll need to stir frequently for about 20-30 minutes. Taste for seasoning.

When the fregola is almost cooked but still has a little bite, grate in the zest of half a lemon. Reserve the juice for later.

Now you can start cooking the cod and samphire. Season the fish with salt on both sides. Add a little oil to a good non-stick frying pan, fry the cod for 3ish minutes one side before flipping and finishing for another 2 minutes on the other – squeeze over some lemon juice. Leave to rest and season both sides.

Meanwhile in a pan of boiling water, add the samphire and cook for 2-3 minutes.

Serve the fregola in a large shallow bowl, scatter over the samphire, place the cod on top, crack a little black pepper over, then sprinkle over the micro-coriander.

Enjoy!