(SPICED RAINBOW TROUT) Take 4 large rainbow trout fillets (about 150 g each) and with a sharp knife slash (score) the skin side of the trout fairly deeply at intervals along the fish. Place the fish at the side till needed. In a large mixing bowl mix together 1 teaspoon of ground coriander, 1 crushed garlic clove, 1/2 teasspoon of mint (use fresh if you can get it) 1 teaspoon of paprika powder and 175 g of natural yogurt, mix well. Spread this mix evenly over the rainbow trout filets and leave to marinate for about 1 hour. Cook the fish under a moderately hot grill(cover the grill with foil to keep it clean) turning the fish occasionally, untill crisp and golden. Serve these filets with a crispy salad and some warm pitta bread.
(VEGETABLE RIBBONS) For this recipe you will need 3 to 4 medium size carrots and 3 to 4 medium size courgettes, wash and peel carrots and wash the courgettes, then with a vegetable peeler cut the carrots
and courgettes into thin ribbons. Add the carrots to 120 ml of boiling chicken stock, boil the carrots for 1 to 2 minutes, then add the courgettes and boil till they are both just tender.
Next stir in 1 teaspoon of dried parsley (use fresh if you have some) season with a little black pepper and serve hot. Serves 4
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