Fortune Food Place

Ingredients
2 whole trout , from sustainable sources
1 thick slice of ham
a few sprigs of fresh parsley
plain flour , for dusting
1 k**b of unsalted butter
1 tablespoon olive oil
1 wineglass of dry cider

Method
Season the trout. Julienne the ham, pick and finely chop the parsley leaves, then place half into the trout cavities.
Carefully roll the trout in flour.
Over a medium heat, melt the butter and oil in a frying pan that fits both fish. Fry the trout for 5 minutes on each side, or until cooked and golden on the outside.
Add the cider and cook for 2 minutes, till bubbling and reducing.
Scatter over remaining ham and parsley. Place on plates and drizzle with sauce left in the pan to serve.

Ingredients
1 handful of herbs, such as fresh thyme, rosemary, sage
2 onions
500 g potatoes
750 g celeriac
2 tablepsoons olive oil
1 clove of garlic
400 ml organic vegetable stock
50 g unsalted butter
stale breadcrumbs

Method
Preheat the oven to 200ºC/gas 6.
Pick and finely chop the herbs, then peel and thinly slice the onions, potatoes and celeriac.
Heat the oil in a frying pan and sauté the onions with most of the herbs until soft.
Cut the garlic in half and rub over a baking dish, then layer the potatoes in a dish with the onions and celeriac and season well.
Pour over the vegetable stock and top with k**bs of butter, then cover with tin foil and bake for 45 minutes.
Mix the breadcrumbs with the rest of the herbs and a drizzle of oil.
After 45 minutes, remove the foil, sprinkle over the breadcrumbs and bake for a further 15 to 20 minutes, or until golden.