Combine the red chili, courgette, ruby grapefruit segments and coriander in a small bowl.

To serve, arrange fluke slices and grapefruit segments on 4 chilled plates.

Reserve 8 of the grapefruit segments and chop the remainder.

Arrange the courgettes on a serving platter with the trout and reserved grapefruit segments.

To serve: place a few of the grapefruit segments in each glass.

Toss grapefruit segments with remaining honey in a bowl.

Place three grapefruit segments to one side and a slice of goat cheese opposite.

Serve with the remaining sauce and, if you choose, grapefruit segments.

In a large bowl, add the beets, grapefruit segments and watercress.

Tear the grapefruit segments into chunks and add them to the prawn mixture, stirring to combine.