Smoking over Cherry Wood – on the bbq, light the coals and once alight push to the sides, put a foil dish in the middle with water in it. Place a few twigs onto the coals. Then let it smoke, stop flaming by putting the lid on with some air getting in and smoke out. Pork and chicken, whole joints is best – the taste is to die for. If you don’t have a lid make one out of cardboard and cover with layers of foil. Just make sure nothing drips onto the coals. Top tip – buy a meat thermometer with a long metal cord so you don’t have to open the lid. Perfect results every time.

I understand the dire need for more sustainable fishing practices. However, as someone who doesn’t eat fish, you have to think about the rest of what you’re eating. The amount of effort that’s put into finding and buying sustainably caught fish should be put into practice across all food.