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Chef Kelly

Chef Kelly was classically trained at the Leith’s School of Food and Wine in London. Since qualifying as a chef, she has worked in the private sector in the South of France making the most of local markets and the artisanal way of cooking, slowing it down and appreciating the food and how its prepared. She successfully run a Pop Up Restaurant: Farm to City Kitchen, based in Manchester’s most luxurious co-working space, TheBeehive Lofts. Creating daily changing menus which provided one dish, two different ways, one for the carnivores and one for herbivores.

She now takes both flavour and nutrient content as paramount to inspire her in the kitchen, creating recipes with performance and wellbeing in mind, delving into dietary requirements and alternatives to create recipes and menu plans that both nourish our minds and bodies to enable us to perform at our best, everyday, whilst tasting absolutely delicious.

Amy-Jo Simpson:

Chef Amy-Jo Simpson is a professional TV and corporate presenter specializing in fitness, food and adventure. Amy-Jo is also into her third year presenting for The Royal Air Force at all UK airshows during the summer months which she absolutely loves.In the past she has presented for QVC UK, Thane TV and Unibet amongst others. As well as this, she travels the globe hosting at corporate events introducing main speakers or hosting fun quiz shows to the delegates.

She thrives on helping people achieve their health and fitness goals and started up her own online challenge groups over a year ago which have become hugely successful. She is passionate about how changing your lifestyle slightly can make a huge difference on people’s lives. Amy-Jo hates ‘diets’ and will do everything she can to educate people that they are not needed and by eating the correct food and treats in moderation is the way forward!

Video Description

Gain a host of healthy, and satisfying, recipes to add to your collection with this masterclass focused solely on creating food to nourish your body and mind.

In this episode of their Food and Fitness Masterclass, Amy-Jo Simpson and Chef Kelly Stretton make a rainbow trout and pecan pesto dish. Full of tangy flavour, this dish is perfect for a quick meal for one, or to impress guests when entertaining. 


1 fillet rainbow trout

Handful of each - courgette, peas, green beans, broccolli

Lemon zest



Lemon juice

Olive oil


Put two pans (one frying, one griddle) on a high heat.

Prepare all your vegetables so that it's ready to griddle, then set aside (either cut into bite-size pieces or slice lengthways, ribbon courgettes, whatever you fancy).

Make pesto - in the pestle and mortar add nuts, oil, lemon, and parsley and crush into a chunky pesto. Go easy on the oil and if it's too thick, add more the lemon, giving it both a punchy bite and less fat.

Prep fish - oil & season with salt.

Skin side down on frying pan cook for 3-4 minutes.

Add vegetables to griddle and turn when just cooked, so still al dente with a nice char flavour.

Turn fish over and cook for one minute then take off heat to finish.

Add griddled veg to pan and add pesto to coat.

Serve up with fish and a squeeze of lemon on top with the zest.

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