Celebrates the best of British

Celebrate the best of British

Recipes

Indulge in British food! Seek out in-season fruits and vegetables, quality British meat and some of our country's fabulous cheeses and dairy produce when you are out shopping and use these to create delicious meals at home. What about trying some of our most traditional dishes, such as Shepherd's Pie or Apple Crumble, and giving them a modern twist?!

If you have children, consider involving them in the preparation of the meal - British Food Fortnight is a great opportunity to teach them a few cooking skills as well as an appreciation of the pleasures and health benefits of eating good food.

There are lots of recipe ideas for you to try. Follow the Recipe menu options to find the one that tempts you most!

 
British Marinaded Trout with BBQ Asparagus and Rocket PDF Print E-mail

Recipe from British Trout Association

Serves 4

20 minutes to prepare

20 minutes to cook

Ingredients:

For the rocket aioli:

75g rocket

5 tbsp mayonnaise

1 small garlic clove, crushed

1/2 tsp wholegrain mustard

200ml creme fraiche

salt and pepper

 

2 trout fillets

3 tbsp dry white wine

2 tbsp olive oil

1 lemon, juice and grated rind

4 thyme branches

275g asparagus

lemon wedges to serve

Method:

1. To make the rocket aioli; in a food processor whiz together the rocket, mayonnaise, garlic and mustard until smooth. Tip out into a bowl and stir in the creme fraiche. Season to taste.

2. Rub four large squares of foil with a little oil. Lay the trout fillets in the centre and sprinkle over the white wine, oilve oil and lemon juice and rind. Top with thyme branches, fold the foil over the fish and bring in the sides.

3. To Cook; brush the asparagus lightly with olive oil and barbecue until lightly charred all over about 1-2 minutes. At the same time cook the parcels for 10 minutes.

4. Serve the parcels on plates and let your guests release them. When unwrapped, spoon over a generous spoon of rocket aioli and serve with the grilled asparagus, lemon wedges and accompany with Jersey new potatoes cooked in mint and tossed in butter.