Prue Leith served up a tasty grilled trout with mixed grain salad with roasted red peppers and kale chips on Prue Leith’s Cotswold Kitchen.

The ingredients for trout are: 2 Trout fillets, skin on, Oil for greasing and Salt.

For the grain salad: 75g bulgur wheat (raw weight), 75g quinoa (raw weight), 2 red peppers, deseeded and cut into strips, 10 baby plum tomatoes or cherry tomatoes, halved, 2 garlic cloves, finely chopped, 2 tbsp vegetable oil, 2½ tbsp extra-virgin olive oil, 4 tsp harissa paste, 1 tsp pomegranate molasses, 8 green olives, pitted and halved, 60g feta, crumbled, A small handful of flat-leaf parsley, finely chopped, Juice of ¼ lemon (2-3 tsp), Salt and black pepper to season.

For the kale chips: small bunch kale, stems removed and torn up and oil.

See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes available from Amazon now.