Preheat oven to 200c/400f/Gas 6. Preheat grill.
1 Place the finely chopped onion in a covered casserole dish and season. Add the pecan nuts and 2 tbsps chopped basil. Stir in the rice. Season.
2 Add the turmeric, soy sauce, 1 tsp honey, 1 tsp sesame oil and 1 tsp olive oil. Cover with 300ml/ 1/2 pint boiling water. Place on a lid and cook until the rice absorbs the liquid. Add more boiling water if necessary.
3 Place the trout in a large gratin dish. Season with salt and juice of 1/2 lime and bake in the oven for 10 minutes. Turn half way through cooking, add the lime halves to the dish and return to the oven.
4 Mix the finely chopped mint and 1 tbsp chopped basil with the 100ml/4fl oz greek yoghurt. Season. Serve with the trout. Roast the pepper under the grill.
5 Put the broccoli in a bowl and season with salt and pepper. Drizzle over 1 tbsp olive oil and stir through the juice of 1 orange, balsamic vinegar and 1 tbsp mix chopped chives and dill.
6 Heat 1 tsp sesame oil and 1 tsp olive oil in a frying pan and stir fry the sliced onion for three minutes. To serve, put the broccoli on a plate and add the onion on top, followed by the pepper. Garnish with chives.
7 In a food processor blend the juice of 2 oranges with the lemon juice, 1 tbsp olive oil, 1 tsp honey, 1 tsp sesame oil, 2 tbsps yoghurt and the parsley. Season. Put into a serving bowl.