GLADIATOR STAR Russell Crowe is in hot water after cooking a neighbour's pigeon.
Buckley Jones, owner of 'Champion Pearl', a pure bred Arabian racing pigeon, was distraught after discovering Crowe had eaten the bird.
Jones, 45, said: "I'll never get over this. Never. I don't care how big a star Russell is. He had no right eating my pigeon. Champion Pearl was priceless. There'll never be another and for that I blame Crowe."
The 6'2" Aussie actor however insisted he had no idea the bird was so valuable.
Speaking from his holiday home in Blackpool, Crowe said: "Christ I didn't know. I feel bad for this Buckley fella but I saw the pigeon in my yard and I thought - I'll have a piece of that for the barbie. I'm mortified and offer Mr Buckley my personal apologies."
But Jones is not likely to be pacified.
A world-class breeder, Jones is said to be taking legal advice on how to rectify the matter.
While the row rages on, why not try pigeon for yourself? Here's our exclusive recipe by TV chef Ramsay Borgon.
HOT CRISPY PIGEON
1 x pigeon (preferably not racing)
1 x pot
1 x water
1 x BBQ or grill
1 x seasoning
1 x mustard
1 x crusty bread
Fill the pot with water, include the pidgeon, then gently bring the lot to the boil. Add seasoning then once cooked, remove and flatten down on a BBQ or grill. Turn regularly then after five minutes, squirt some mustard on the head and enjoy with the bread.