If you read part one (Making it pay? It’s a load of pollack, 8 March), you saw me brave the waves and head out to sea. With some success, my freezer was filled with whiting. Whiting is delicious; fried, deep-fried, baked, in fish pies or even a kedgeree. However, three weeks later, the whiting is out and I am sick of it anyway.
My next protein hit and freezer filler was supposed to be venison, but bad weather put paid to that and our household returned to pheasant.
Then, a couple of weeks ago, I went out to ‘brunch’. I’m not a general grump but neither am I a big fan of combining an excellent breakfast with a disappointing lunch. Which, let’s face it, is what brunch is and that is where I found myself.
First things first — I hate farmed
