Trout with Cointreau and Almonds served with al dente vegetables

Grab your collapsible flyfishing pole and catch a couple of good-sized trout.

• Gut the trout but leave the head on

• Flavour some flour with salt and roll the trout in it

• Get a big, solid pan and heat olive oil and a tablespoon of butter in it

• Fry the trout slowly on both sides until golden brown. Take care not to overcook it.

• Use a new pan (no oil or anything else) and fry some sliced almonds until golden brown

• Remove the almonds and add a tablespoon of butter to the pan

• It may break your heart, but use about half a glass of Cointreau and add it to the pan. Light the concoction and enjoy the adulation of your impressed guests as the alcohol burns away.

• Add a cup of cream

• Thicken with flour to taste

• Spoon on top of the trout and garnish with the almonds

• Slice some mushrooms, green pepper, onions, cucurbits and cherry tomatoes into thick strips and chunks

• Put olive oil and and some garlic in a wok and heat

• Fry the veggies over high heat - but not too much, they must still be crunchy

• Garnish with orange, lemon or grapefruit

Enjoy!