Gordon Ramsay protege, chef Jason Atherton, explains how to create wonderful gourmet meals on less than a fiver.

Jersey royals with avocado, smoked trout and horseradish cream (serves 4 as a starter)


4 Jersey royal potatoes, cleaned in sea salt

2 thyme sprigs

2 garlic cloves, peeled and crushed

1 tbsp white wine vinegar

3 tbsp olive oil

150g smoked rainbow trout

1 avocado

Juice of 1/4 lime

1 1/2 tbsp double cream

1 tsp horseradish sauce, or a little more to taste

4-5 radishes, sliced dill leaves Small handful of pea shoots or baby salad leaves

Olive oil, to drizzle


For the potatoes, bring a pan of well-salted water to the boil with the thyme and garlic added. Add the potatoes and boil steadily until cooked through, about 7-9 minutes; test with a knife. Drain the potatoes and peel while still warm. Place in a bowl, cover and chill.

In a small bowl, whisk the wine vinegar, olive oil and a couple of pinches of salt together to make vinaigrette. Cut the cold potatoes into 1cm thick slices, add to the dressing and toss gently to coat. Leave to marinate in the fridge for at least 30 minutes, up to an hour.

For the horseradish cream, whip the cream in a small bowl, then fold in the horseradish sauce. Cover and chill.

Check the smoked trout for small bones, removing any with tweezers, then break into bite-sized pieces.

Halve the avocado, remove the stone and peel off the skin. Cut the flesh crossways into slices, season with salt to taste and drizzle with the lime juice.