Masterclass roasted trout

Pre-heat the oven to 180C/160C Fan/Gas 4. Line a large roasting tin (or two small tins) with baking paper. If necessary, cut off the fish heads with a sharp knife and remove the fins and gills with kitchen scissors. Rinse under cold water and pat dry with kitchen paper. Lay the fish on a board with the back facing upwards, then press along the backbone with the heel of your hand. This will loosen the backbone.

Turn the fish over and, using scissors, cut through the backbone at the top and bottom. Carefully lift out the backbone, then open out the fish and remove as many small bones as possible. Set the fish aside.

Heat the oil in a frying pan and gently fry the spring onions and mushrooms until the mushrooms shrink and the juices have evaporated. Add the thyme, then tip into a bowl.

Add the baby spinach to the pan and cook, stirring often, until it wilts – you won’t need to add any water. Roughly chop the spinach and add to the mushroom mixture.

Grate the zest from half the lemon and add to the bowl. Season to taste, then mix everything together. Cut the lemon into wedges and set aside. Spoon the stuffing evenly into each trout.

Tie kitchen string around the fish. Put in the roasting tin. Melt the butter in a pan and use a little to brush over the fish. Reserve the rest of the butter in the pan. Bake the fish for 20 minutes. Toss the almonds in the butter and scatter over the fish. Return to the oven for 5-10 minutes until the fish is cooked and the almonds are golden. Serve with the lemon wedges, new potatoes and peas or beans.