There is nothing as delicious as a fresh fish that you have caught yourself, and cooking a trout, on the riverbank, that has been caught in the past hour or so is one of life’s great joys. There is only one problem; you need a backup plan in case the fish do not cooperate.
With Sunday lunch at the fishing hut in mind, and a guest list of my son, Peter, and Chris Bright of Bright Seeds fame, I began to eye up the pigeons on my allotment. Fried trout to start, followed by pigeon breasts flashed in butter in a skillet and then served with fresh bread and salad seemed a fair menu. Even if there were no fish, it would not be a total
