Darina Allen: How to smoke fish, chicken or duck in an old biscuit tin

When I go fishing, I love to bring a smoking box. It’s so easy to do; you don’t even need a special smoker.

A BREAKFAST picnic on the cliffs at Ballyandreen; a feast in a wildflower meadow; a flask of strong tea and scones with a dollop of jam and cream on the Comeragh mountains; or just the smell of a couple of lamb chops sizzling over the coals on a BBQ in the garden, it’s all about the sheer giddy joy of eating outdoors.

When I go fishing, I love to bring a smoking box. Spanking fresh mackerel are irresistible to eat, just pangrilled, but I also love them ‘warm smoked’ with a dollop of dill mayo or pickled beetroot and horseradish cream.