For the sauce: take half the tomatoes, quarter them, remove the seeds and put in a liquidiser.

Now add the remaining tomatoes, which have also been quartered, but this time do not remove the seeds. Blend thoroughly.

Push the pureed tomatoes through a fine sieve into a pan.

Place the pan on a low heat and warm. Whisk in the butter, add the sugar and season to taste.

To make the potato risotto: add the potatoes to boiling water for 5 minutes and drain.

In a deep sided pan, saute the shallots and garlic and butter until softened but not coloured.

Add the pancetta and continue to fry.

Add the cooked and drained potato, fry for 1-2 minutes.

Add the light chicken stock and continue to cook and allow to reduce a little.

Add the cream followed by the Parmesan and herbs.

Warm the pan through, then serve.

To cook the asparagus: add water to a pan and bring to the boil.  Cook the asparagus for about 5 minutes or until tender.

Drain and add a little butter to finish.

Next cook the trout. Heat the butter in a pan over a low heat and melt.  Fry the fish fillets gently for about 4 minutes (turning regularly).

To serve, place the risotto on the plate with the trout on top.  Arrange the asparagus on the plate and spoon over some sauce.