Something happens at this time of year when even with dubious English temperatures the urge to cook on fires outside is irresistible. This year it has been in many forms, not just your classic barby. Today I fancied hot smoking some trout fillets for supper. I had the fish, I had the newly cut plum branches, so it was the work of an instant. The fire was not too hot, so on went the plum wood to create the smoke, then the trout, then the lid and in 8 mins it was ready, lightly cooked with a delicate smokiness.
Along with this an intense dill and horseradish creme fraiche, rosemary and chilli roasted potties and a bowl of salad from the garden.