Trout doesn't enjoy the popularity it should. It has lovely qualities - ease of cooking - very tasty - cheap - available almost everywhere. What more could you ask.

As far as I'm concerned, the only drawback to trout, is the skin isn't particularly tasty. But there again, most people discard the skin from fish.

If it's cooked correctly, the flesh of trout absolutely falls from the bones, just a little gentle teasing and away it comes - no bones in your mouth with this dish.

I tend to do all my cooking on the BBQ, but there's no reason why this can't be done in an oven. I assure you it's easy to prepare and cook. I'm not into fussy dishes - but I am into taste. I love food, but can't afford to eat in the restaurants I'd like, as often as I'd like - so have developed an approach that is cheap, cheerful and gives mouthwatering results.

I'm an experimental cook and the ingredients are what seem to go, but if you don't fancy any of them, leave them out. Just because I like it that way doesn't mean it's set in concrete. Vary them as you wish.... But I've this cooked trout recipe many times. It's delicious and the flavours are subtle. Try it.

For two people

• Two whole trout - cleaned
• Ground ginger
• Tabasco sauce (chilli sauce)
• One leek
• 2Tbsp white wine
• 1 lemon