Matt Tebbutt served up a tasty grilled chalk stream river trout fillet with roasted heritage tomatoes, pink pepper corns and a tomato and ginger consomme on Saturday Kitchen.

The ingredients are: 10 ripe tomatoes, roughly chopped , 5cm piece ginger, peeled and sliced , 1 garlic clove, peeled and crushed, 15g fresh basil , 1 tsp pink peppercorns , 1 side trout, ideally chalk stream , dash oil, salt, to season and 6 heritage tomatoes, different colours, thinly sliced.

To garnish: 1 tsp pink peppercorns and 25g watercress.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.