Cured trout and young vegetables
- Preparation Time40 mins
- Serves4
- DifficultyEasy
For the cure
For the dressing
2) Steam a selection of spring vegetable till al dente.
3) Whisk all the dressing ingredients together and trickle in the oils, whisking continuously.
4) Serve the spring vegetables with sliced trout and pour over the dressing.
Other recipes with lime
Fresh Cream Cheesecake with Summer Berries
Fiery summer bruschetta with zesty olive spread and spicy candied bacon
Ginger margarita
Crisp Chicken Wings with Chilli-Lime Butter
Lime-oncello spritzers with mint
Spicy tuna rolls
Corn tortillas
Chicken satay sticks with wasabi mayonnaise
Huevos rancheros
Lime in the coconut pie
Key lime delight tart
Put the lime in the coconut cake
Spanish-style pork shoulder steaks
Red duck curry
Grilled avocado and scallop salad
Prawns 2 ways: Soy sauce-griddled prawns with spinach salad and new-style scampi
Prawns 2 Ways: Soy Sauce-Grilled Prawns with Spinach Salad and New-Style Scampi
Key lime biscuits
Caribbean Stuffed Red Snapper
Litchi margarita
Shows on Dplay
John Torode's Australia
Chef John Torode heads back to Australia to rediscover the cuisine he grew up with. He creates spectacular dishes and catches up with the old friends and family who inspired his passion for food.
The Hairy Bikers' Best Of British
Passionate foodies and enthusiastic bikers, Dave Myers and Si King, embark on a journey through time to explore and celebrate British food.
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
Paul Hollywood's Bread
Chef Paul Hollywood believes that the delicious smell of freshly baked bread can improve any home. He is on a mission to showcase the simplicity of bread making and shares his favourite recipes for every occasion.
Rachel Allen's Cake Diaries
Chef Rachel Allen believes that cake isn’t only reserved for traditional celebrations or special occasions. She shares her favourite sweet treat recipes that are perfect for every mood.
Madhur Jaffrey's Curry Nation
Chef Madhur Jaffrey wants to explore how Indian food is a part of every level of British cooking. She samples local dishes and demonstrates how to make her favourite curry recipes.
Stream on Dplay
Food Festivals
Passionate foodies and enthusiastic bikers, Dave Myers and Si King, embark on a journey through time to explore and celebrate British food.
Fowl
Si and Dave are on the mission to prove that there’s much more to British fowl than roast chicken. They make a duck tikka, a one-pot partridge dish and a Yorkshire pie.
Northern Ireland Fish
Former champion Richard Corrigan judges the culinary skills of three chefs from Northern Ireland. Who will receive the highest mark for their fish dish?
Northern Ireland Starter
Three chefs from Northern Ireland look to impress former champion Richard Corrigan. Their starters include quail with asparagus and slow-cooked pork belly.
Celebration Cake
The four remaining bakers face their biggest challenge yet. The kids must create a celebration cake for the moment they win, along with matching baked party gifts.
Stuffed Puffs
As the kid bakers continue to work hard to create the dough and delicious fillings for their stuffed puffs, Duff and Valerie announce a savoury twist.
Dessert Imposters
The kid bakers are challenged to create dessert imposters – a sweet treat masquerading as a savoury item. Will their creations be convincing enough?
Bake Sale
The bakers must serve up two delicious signature items for a bake sale. During the competition, Duff and Valerie reveal a twist third challenge the kids must complete.
Yay Holidays!
The junior chefs prepare a festive meal for the judges. They start with duck and veggie appetizers and then move on to making stockings and wreaths from common foods.
Chia Frets
The young chefs try to impress the judges with their take on lamb, a creamy soup and pretty pasta. Later, the judges fret over the grey colour of the chia pudding.
Donut Sweat It
The kid chefs are challenged to use an ‘everything donut’ they find in their baskets with pickled pork. Next is cooking venison, which is a new experience for some.
Cup Of Glee
The junior chefs face a giant peanut butter cup in the first round. They, a too-hot griddle creates a problem for one of the young contestants.
Hot Potato, Not Potato
Four ambitious kids bring their cooking skills to the kitchen. In the first round, ground beef and chocolate present a conundrum.
Thanks Kidding
The young cooks prepare their spectacular Thanksgiving meal. They start with pumpkin pie and then face the challenge of not having turkey in the entrée basket.
Nugget? Fuhgettaboutit!
The young chefs make chicken nuggets and attempt to cook the bay scallops to perfection. In the dessert round there’s a fun time with Mesozoic candies.
Nest Test
The young chefs compete to impress the judges with ‘birds’ nests’ and a tricky chicken. The finalists will both make kiwi deserts, but whose will be the winning one?
Lemon Meringue Why?
The junior chefs make a starter with wildfire lettuce and fluke. In the dessert round both remaining competitors tackle baking and ice-cream.
Fries Wise
The kid chefs try to make technically-excellent dishes out of ground beef and curly fries. A stuffed cookie cup provides a challenge for the dessert round.
Bug Bites
The junior chefs face creepy-crawly kabobs in the first basket. Then, they are happy to get fish fillets and a colourful cereal in the second round.
Got Elk?
Four new young chefs try to impress the judges with a puzzling appetizer basket crowned by a super-cheesy sandwich. The finalists will tackle a watermelon dessert.
Pinwheel Meals
The junior chefs are challenged with a bok choy starter and find out if it tastes better with bacon. In the dessert round the competitors must use cottage cheese.
Episode 15
Rick Stein travels around Britain to explore the quality produce on offer. He shares his favourite recipes and celebrates the beauty of simple British food.
Trainees And Scholars
The Roux family have trained several of the finest chefs in the industry. One of those former scholars, Sat Bains, joins Michel to cook a classic dish.
Influence And Inspiration
Some of Britain’s top food professionals reflect on the influence of the Roux family. Plus, Michel displays his legendary patisserie skills in the kitchen.
Breakfast And Late-Night Eats
Amy Schumer starts her culinary lessons with breakfast. Her husband, chef Chris Fischer, shows her how to make the perfect poached eggs.
Craig David, Salmon & Seaweed
Singer Craig David joins the boys to cook a traditional Caribbean chicken dish. Plus, Jamie makes a roasted salmon and artichoke parcel.
North East Judging
The two remaining chefs from the North East pull out all the stops with their full menus. Who will impress the three formidable judges and advance to the finals?
North East Dessert
It’s a tense dessert showdown for the chefs from the North East. Who will receive the lowest score and be the first to head home from the competition?
Staying Home: Episode 5
Ree makes an easy broccoli cheddar orzotto, super-speedy Italian meatball skewers, and a very berry mug cake that's a fruity take on her favourite five-minute marvel.
Celebrating Moms And Daughters
Valerie prepares a meal for her friends and their daughters. The menu features a grapefruit spritzer with tarragon syrup and a chocolate mousse.
Reinventing Fall Foods
Valerie puts a twist on her fall brunch menu. She treats guests including chef Ludo Lefebvre to a meal full of seasonal treats for a long holiday weekend.
South Wales
James explores the landscape of South Wales and goes foraging. He prepares lamb cooked in hay with a tabbouleh salad and a foraged Pembrokeshire seafood starter.
South East
Chef James Martin explores the sunny south east to find out why Kent's cherries are so sweet and why his favourite flat fish thrives in the waters of the south coast.
Birthday Treats
Si and Dave visit three mums and discover their top birthday dishes. The lads make a summer berry trifle and try dishes such as Manchester tart and Caribbean soup.
North East Main
Three chefs from the North East serve up their main courses. Roe deer with beetroot, venison three ways, and braised feather blade of beef are all on the menu.
North East Fish
Chefs from the North East have a second opportunity to impress the judge. Their fish dishes include mackerel, pickled shellfish, and smoked trout soup.
Staying Home: Episode 4
Ree shares easy quarantine recipes, including a real ranch favourite, easy steak frites, and for pasta fans and busy mothers everywhere, she makes stovetop chicken spaghetti.
Busy Mom's Weeknight Dinner
Valerie has been working on kid-friendly recipes for every busy mother’s repertoire. The menu includes green bean oven fries and fudgy avocado pops.
Cooks In The House!
Valerie makes dinner for her friend, cookbook author David Venable. On the menu are Tom’s espresso rib-eye and classic lemon tart with coconut-almond crust.
Show Off Dishes
Si and Dave meet mums whose family recipes have the wow factor. They sample a Baltic pig’s trotter dish and learn the secret behind the perfect baked Alaska.
North East Starter
Three chefs from the North East look to make a good first impression with their starters. On the menu are wild rabbit, pork and apple pie, and Yorkshire cheeses.
Wales Judging
The two remaining chefs from Wales serve up their entire menus for judges Prue Leith, Matthew Fort and Oliver Peyton. Who will earn a place in the finals?
Staying Home: Episode 3
Ree puts a spin on pantry, fridge and freezer staples with her hash brown tostadas and fancy grilled peanut butter and jelly, a mashup of two Drummond sandwich favourites.
Ante Up
Valerie and her husband host a competitive game night at home with their friends. She serves up butter lettuce salad, part-cheesy twists and checkerboard cookies.
Happy Birthday, John!
Valerie Bertinelli helps a friend cook a feast for her husband’s birthday. The menu includes seared scallops, misticanza salad and strawberry icebox cake.
Sunday Dinners
Dave and Si sample a selection of various dinner dishes. Some are inspired by Italian cuisine, some have American origins, and some are a regal take on classics.
Wales Dessert
The chefs from Wales battle to stay in the competition. Their desserts include lemon verbena baked custard, mint mousse with hazelnut biscuit, and beetroot parfait.
Wales Main
Three chefs from Wales serve up their main courses. On the menu are black beef with leek and potato terrine, loin and shoulder of hogget with morels, and lamb four ways.
Staying Home: Episode 2
Ree raids the pantry to make tasty tomato soup 2.0 and whips up easy homemade mini tortillas and cabbage pantry slaw to accompany fish stick tacos.
Taco Tuesday, SoCal-Style
Valerie has come up with some inventive combinations for her taco-centric menu. Dishes include chicken tinga tacos and Neapolitan dessert tacos.
Backyard Beach Party
Valerie Bertinelli makes the most of the warm weather by throwing an Italian-style backyard beach party. She serves up fried clams and antipasto pasta salad.
Pool Party
Giada is hosting a pool party, so creates a menu to enjoy in the sunshine. She serves up burgers a la pizzaiola, penne with brown butter and a tropical watermelon sorbet.