Trout, lime & Scotch bonnet butter with dressed green beans

To make the butter, deseed the chillies, remove the pith and finely chop the flesh. Mix the butter (reserve a small knob) with the Scotch bonnet, lime zest, black pepper and half the chives.

Bring a pan of salted water to the boil and blanch the green beans for 4 minutes. Drain and return to the pan with the reserved butter, a glug of oil and the garlic. Fry for a couple of minutes over a medium-low heat. Add the mustard, stir to coat, then turn the heat off.

Heat a frying pan over a medium heat with 2 tsp oil. Dry the skin of the trout fillets as much as possible with kitchen paper, season the flesh side, then carefully lay, skin-side down, into the oil. Fry for 3 minutes, then turn carefully to fry the top – if the skin sticks, leave it until ready to come away.

Cook the other side for 2 minutes more, then quickly sear the sides until golden all over. Reduce the heat to low, add about three-quarters of the flavoured butter to the pan, then baste the top side of the fish by spooning over the bubbling butter.

Plate up the trout and spoon over the butter. Add some remaining unmelted flavoured butter to the top side of the fillets, then sprinkle over the remaining chives. Serve with the green beans (reheated gently if needed), new potatoes and a lime quarter per person.