Do smoke: a modern guide to cooking and curing - jen goss

Smoked: carrot blinis, cheddar arancini, beetroot ketchup, mussels in cider vinegar, duck with pickled cherries, chocolate mousse, even hot smoked ice-cream.

Smoking food has come a long way.

Now, you can have a go at home.

Using equipment you already have, youll start by smoking vegetables on the hob in your kitchen; before being introduced to hot and cold smokers, simple techniques and inventive recipes by your culinary guides, Scott Davis and Jen Goss.

As a young chef, Scott Davis first smoked under the arches at Londons Mirabelle restaurant while working with Marco Pierre White.

This ignited a lifelong passion for smoked foods.

Two decades later, he combines his talents with those of friend and caterer, Jen Goss - who creates deliciously smoky recipes with her homegrown veg and local produce - in this essential guide to smoking food.

With stunning photography, Do Smoke will help you master this ancient practice and add a new dimension to recipes and hero ingredients across plant, dairy, meat, and fish.

Its time to start smoking again.