The fresh trout on sale at Bibury’s little shop at the trout farm is so fresh that it glistens and so tasty that it cries out to be cooked. They do sell ready-made fish cakes too, but I think it is much more fun to make your own.

YOU WILL NEED One fillet of trout weighing about 8oz (250gm) Two medium sized potatoes that also weigh 8oz (250gm) One free-range egg yolk 1oz (25gm) butter One tablespoon of flour Small bunch of fresh parsley — chopped fine One tablespoon of oil to fry Salt and freshly-ground black peppercorns to season.

METHOD Peel and slice the potatoes and boil in salted water until soft and place the trout fillet in a frying pan of salted water and cook over moderate heat until done.

Mash the cooked potato with the butter, flour and egg yolk, until soft and creamy.

Drain the fillet of trout on kitchen paper, carefully remove the skin and divide into flakes, throwing out any little bones you may discover.

Gently mix the flakes of trout, flour and chopped parsley into the potato, being careful not to crush the flakes, taste and adjust seasoning.

Divide the mixture into four and place on a floured surface. Shape into four rounds — you can make them smaller if you wish.

Heat the oil in a frying pan and place the fish cake into the pan. Allow them to fry until brown on the underside, turn and cook the other side.

Serve hot with a wedge of lemon and a fresh leaf salad.