Nigel Barden serves up trout en papillote (fish in a bag) with fennel and crisps for Foodie Thursday on Radio 2 Drivetime with Simon Mayo.

The ingredients are: 600g new potatoes, cut in half, 1 fennel bulb, thinly sliced into 15-20 slices, 1 lemon, thinly sliced into 15-20 slices, Vegetable oil to drizzle, 1 tsp salt, 4 whole trout (each about 450g), 2 limes, cut into 8 wedges, 2 lemon grass stalks, thinly sliced , a 7.5cm piece of fresh ginger, peeled and thinly sliced across the grain.