Trout, blackcurrant and whey

To make the sauce, place the cream and whey in a pan, bring to the boil and reduce by almost half. Set to one side until ready to serve

For the citronella oil, add the grapeseed oil and citronella to a Thermomix, blend for 5 minutes at 60°C then strain through a sieve lined with muslin cloth into a bowl set in an ice bath

For the blackcurrant purée, blend the blackcurrants in a blender until smooth, then pass through a sieve and set aside until ready to serve

To make the courgette salad, brunoise the courgette and mint and combine in a bowl. Dress the salad with olive oil and lemon juice and season with salt to taste

Preheat the oven to 170°C/gas mark 3. Meanwhile, toast the buckwheat kernels in a hot dry frying pan until they puff up like popcorn, then set aside

Rub the portions of trout in olive oil and salt and place in a baking dish. Roast in the oven for 5–8 minutes until just cooked and still slightly underdone in the centre

To serve, reheat the whey cream and divide into six individual bowls. Add a teaspoon of the citronella oil to split the sauce, then place a portion of the trout in the centre of the bowl with some of the courgette salad over the top. Add a few dots of the blackcurrant purée on the courgettes, sprinkle puffed buckwheat over the whole dish and garnish with foraged leaves and malva flowers.