I was charmed yesterday to come across a gaggle of schoolkids releasing brown trout, that they had raised from eggs, into the river Wandle just downstream of the watermill outside our office.
It turns out that there was a time when Wandle trout were famous, and now that the river is recovering from its dark Satanic days as a sluice and sewer, stout hearted men, women and children are trying to restore that heritage.
Here, from The Great British Kitchen is a Wandle trout recipe. I'm sure that I have read somehwere that in the 19th century Colliers Wood was known for watercress beds as well as trout, so I shall serve it up with a watercress sauce as recommended.
So, even as we eat your way around the world in London; "Home! And this is my room - and you are all here! And I'm not going to leave here ever again, because I love you all! And --- Oh, Auntie Em ----- there's no place like home!"