Smoking

Smoking might sound like something that needs to be done outdoors, but it’s actually very contained and easy to do. We have a benchtop smoker that you use over a hob (stovetop). It has a small tray for holding your ingredient and a tray at the bottom for the woodchips. The woodchips are tiny and you don’t need very many. Scatter them across the tray – fairly evenly so that the smoke isn’t all in one place, then put your ingredient into the top tray. Put the smoker on the hob (stovetop) on a medium heat and wait for the woodchips to catch. As it starts to smoke, move the tray around so that the heat isn’t all in one place. Smoke things for as long as you like. I like things quite smoky, so, for the smoked peaches in the Smoked Peach Bellini I’d smoke them for 10–15 minutes, but you can start with less depending on how smoky you like things.