• 140g Trout Trout, baked
• 160g gluten-free pasta Gluten-free Pasta, boiled
• 80g peas Peas, frozen, boiled
• 80g mushrooms Mushrooms
• 25g pesto Pesto, green
• 10g parmesan Parmesan
• 3g garlic Garlic
• 20g rocket Rocket

1. 1

   Prep everything first: wash and trim the peas and mushrooms, then measure out the sauce ingredients.

2. 2

   Cook the gluten-free pasta for 8-10 minutes, stirring often, and rinse briefly to stop it sticking.

3. 3

   Bake the trout fillet at 200°C for 12 minutes until just cooked.

4. 4

   Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.

5. 5

   Meanwhile, steam or stir-fry the peas and mushrooms for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: gluten-free pasta first, then the veg and trout, spooning over any remaining sauce. Finish with the rocket.

Tap ingredients and steps to tick them off as you cook.