Marcus Wareing served up tasty smoked trout on toast with beetroot salad and horseradish on Marcus Wareing’s Tales from a Kitchen Garden.

The ingredients are: 1 trout fillet (or use ready-smoked trout and skip the curing stage), 300g coarse salt, 150g caster sugar, 100g mixed herbs (i.e. lemon verbena, tarragon, thyme), 1 orange, zest only, 6 small beetroots, scrubbed clean and leaves removed, 1 lemon, zest and juice only, 2 tbsp olive oil, knob of horseradish, grated, plus extra to serve, 4 slices rye bread, drizzle of olive oil, to serve, 50g watercress, salt and freshly ground black pepper.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.