BBQ

The barbecue is one of the few places at home where you can hot-smoke fish properly. A kettle barbecue with a lid, indirect heat, a handful of oak or applewood chips smouldering on one side of the coals, and a side of fresh salmon on the other. Twenty-five minutes later you’ve got flaky, smoky, warm fish that pulls into chunks rather than slicing. Worth doing once and you’ll do it for the rest of the summer.