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Ingredients
4 x 180g sea trout fillets
1 x lemon sliced
8-12 wild garlic leaves
10 g sprig of thyme
1 glass of dry white wine
60 g of melted butter
Sea salt

Method
8 x circles of greaseproof approx. 14 cm
1.ÌýButterÌý the circles of greaseproof paper
2.ÌýPlace the sea trout on top of one buttered sheet place the wild garlic, lemon and thyme on top with a crunch of sea salt. Pour white wine over the four sea trout
3.ÌýPlace the other circle of greaseproof paper on top, butter side down. Fold the two sheets together tightly all the way round forming a tight seal.
4.ÌýPlace into a hot oven about 200 degrees for about 5 – 6 min, until sea trout is just cooked.
5.ÌýRip the paper open and serve.

Cooking time: 15 minutes (prep rice soaking 1 hour)
Ingredients
1 ½ tbsp ghee or 1 tbsp unsalted butter and 1 tbsp vegetable oil
1 tsp black cumin seeds or cumin seeds
½ large red onion, chopped finely
2 handfuls of baby spinach
2 sprigs of fresh dill
1 large handful of ramson / wild garlic (if not available use 2 gloves of garlic, chopped finely)
200 grams basmati rice, rinsed and soaked in tap water for 1 hour
To serve:
100 g natural full fat yoghurt
Ìý
Method
Rice and soak basmati in water for about 1 hour maximum. Drain.
Heat a saucepan (lidded), once hot add ghee (or butter and oil), once melted, add cumin. Allow to pop. Add red onions.
Chop the greens, (if using garlic instead of wile garlic leaves chop finely).
When onion is light brown from edges add all the greens (or garlic with greens) and toss until wilted. Add drained rice, stir through until all combined.
Top with a little water (enough to lightly cover the rice, but not totally cover it). Place lid on, turn heat to low. Cook for 5-7 minutes, check if rice had absorbed the liquid, if still raw, add a few more splashes of water, cover and cook until done. Puff up rice using a fork. There should be no liquid remaining.
Serve with plain natural full fat yogurt.