Trim and peel the beetroot, and slice it into around 10 wedges. Set a frying pan on a medium heat, and add 1 tsp olive oil and the beetroot. Fry for 5 mins, turning every so often, till browned all over. Scoop the beetroot into a blender or small food processor (see our tip for how to make the purple pesto if you don’t have a blender).

While the beetroot fries, finely grate half the Parmesan. Peel and grate the garlic. Pop both in the blender. Add ½-1 tsp horseradish mustard (it’s hot, so use as much or as little as you prefer) and 50ml water. Whizz to make a smoothish paste, adding a splash more water if needed. Taste the pesto and add more mustard, salt, pepper or water if you think it needs it and blitz again. Set aside.

Fill and boil your kettle. Rinse the rice under cold water, then tip it into a small pan. Pour in 150ml boiling water and add a pinch of salt. Cover, bring to the boil, then turn the heat right down and simmer for 8 mins till the rice is tender and has absorbed all the water. Take the pan off the heat and let the rice sit in the pan, lid on, for 5 mins to steam and finish cooking.

While the rice cooks, trim the roots and any ragged greens off the spring onions. Finely slice both the green and white parts and scoop them into a bowl. Quarter the cherry tomatoes and add them to the bowl. Peel the ridged cucumber (the skin can be bitter), dice it and add to the bowl. Add the lamb’s lettuce and set aside.

Warm your grill to high. Line a grill pan or baking tray with foil and lay the trout fillets on the tray. Gloss them with 2 tsp olive oil and season with salt and pepper. Slide under the grill for 4-6 mins till the skin is crisp and the flesh flakes easily when pressed with a fork.

Pop the trout fillets onto 2 warm plates, and serve them with the rice, salad and beetroot pesto.