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We were given a ‘kiwi sizzler’ fish smoker, which is very easy and fun to use. It is a portable stainless-steel box with a burner fuelled with metho and uses wood shavings. Similar smokers are available under various brand names. If you have a smoker or plan on getting one, try this great Hot Smoked Salmon recipe: Ingredients 400g boneless fresh sustainable salmon, skin on, i.e. Ora King 2 tbsps dark brown sugar 2 tbsps kosher salt 1 tsp each fresh coriander seeds and fennel seeds, ground Method Blend together the dry ingredients, rub over the flesh of the salmon....

 Indulge in this lovely egg-in-a-nest recipe during Easter festivities or whenever you want to impress friends.  Ingredients 6 eggs 200ml crème fraîche salmon cavier iceberg lettuce 2 tbsp white vinegar 1 tsp salt 1 tsp sweet paprika 1⁄2 tsp flaked salt 3 tsps lemon juice Method Poach eggs in simmering water with vinegar and salt. Drain and refrigerate. Mix crème fraîche, paprika, flaked salt and lemon juice, and chill. Place the eggs on a bed of shredded iceberg lettuce, either in individual dishes or on one large serving platter. Divide spiced crème into six and blanket each egg. Top with...

PHILLIPPA’S ROYAL ICING RECIPE Ingredients 1 egg whites  200g icing sugar  1–2 tablespoon lemon juice Method Beat egg whites with a whisk until soft peaks form. Gradually add the icing sugar and slowly add them lemon juice until the desired consistency is formed and blend until smooth. Place icing in a bag with a fine nozzle and pipe. Allow a few hours to set, overnight if possible. Use remaining icing to assemble and decorate gingerbread trees.