Wednesday 1 June: Hot smoked trout and asparagus with a herb, sesame and goats cheese pesto
Inspired by susieskitchen's suggestion at the Guardian and adjusted to take account of allergies.
RECIPE (for 2)
Put a hot smoked trout in the oven on a low heat.
Grate 50g of hard goats' cheese.
Toast 1tsp sesame seeds.
Heat a griddle or frying pan.
Crush a garlic clove in a bowl with some coarse salt. Further crush with the sesame seeds and a handful of available herbs (here, parsley, basil and chives). With a fork, mix in the cheese and some olive oil until sloppy. Taste and season.
Add 12 or so asparagus spears and a few lardons to the hot pan with a splash of oil and jiggle until asparagus tender and lardons cooked - a few minutes.
While jiggling, prepare a bed of lambs lettuce on each plate.
When the asparagus and lardons are ready, turn off the heat, add the cheese mix and swish around.
Place the warm trout on the lettuce. Add the asparagus and lardons. Put a splash of wine in the pan, collect the bits and scrape onto the plate.