Serves 4

Freshly caught trout need little to enhance their natural flavour – just some herbs, garlic and lemon.

4 small trout, cleaned and gutted
Few sprigs rosemary
Leaves from 4 sprigs thyme
2 cloves garlic, peeled and crushed
Pared rind of 1 lemon
Freshly ground salt and pepper
2-3 tbsp olive oil
4 lemon wedges

1 Stuff the herbs, garlic and lemon rind into the trout cavity.

2 Place a cast-iron frying pan on a camping stove or barbecue for a few minutes, add the oil and pan-fry the fish for 3-4 minutes on each side. The skin will turn a lovely crispy brown.

3 Season with the salt and pepper and serve with lemon wedges.

Times Recommends

• How to season a wok
• Chicago Rib Shack hits back at its critics
• Gordon Ramsay: Indian barbecue