4 x 180g trout fillets, skin on

75g walnuts

half head radicchio

50g mint

50g coriander

6 sliced radishes

1 finely sliced fennel bulb

6 finely sliced spring onions

1 segmented grapefruit (juice reserved)

For the dressing

reserved grapefruit juice

juice and zest half lemon

10g smoked paprika

5g nutmeg

10g ground coriander

5g chilli flakes

5g garlic powder

15g honey


1. Segment the grapefruit by cutting away the peel to reveal all the flesh. Then cut out each segment leaving just the core.

2. To make the dressing simply whisk it all together (not the segments) and squeeze in the juice left in the grapefruit core. Season, and add the grapefruit segments

3. Roast the walnuts at 180°C for 6 minutes

4. Oil the fish, fry over high heat for 4 minutes, flip over, roast at 220°C for 5 minutes

5. Toss the salad ingredients in dressing and serve alongside the trout

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