Slip the skins off the tomato and peppers and place the tomato, peppers and onion in a blender with the lime juice, orange juice, tomato juice, sugar and salt.

In a salad bowl, place the beans, mushrooms, onion and chives.

To make the fish mixture, place the fillets and onion in a food processor.

Meanwhile, to make the trout, place the water, carrots, horseradish and onion in a large pot over medium heat.

Meanwhile, place the lentils, carrot, onion, bay leaf, parsley, thyme and 1/2 teaspoon salt in a small pot and add water to cover the lentils by about 3/4 of an inch.

To serve, place the frisée lettuce, red onion, chicken livers and bacon into a large bowl and gently mix together.

For the salad, place the spring onions, coriander, mint, parsley and red onion into a clean bowl and mix together.

In a large clay pot, place the beans, beef, potatoes, salt, pepper, onion and water.

Meanwhile, for the fish stock, place the fish bones, onion, fennel, parsley stalks, garlic and bay leaf into a large pan.