Βι¶ΉΤΌΕΔ

Marcus Wareing explores new possibilities on his Sussex smallholding. Interested in diversifying his cooking, he decides to build a smoker. But first, he needs something to smoke in it. Heading out to a sustainable trout farm in Hampshire, Marcus discovers what it takes to produce this delicately flavoured fish. Bringing some back to fillet at his smallholding, Marcus soon gets to work building a cold smoker with the help of his friend and fire expert Chris Taylor.

After taking a quick break to fix a hole in the shed roof thanks to a few pesky squirrels, Marcus puts the trout into the smoker. While he’s waiting for it to be ready, Marcus wastes no time bagging up some compost and delivering it to a community allotment in north London. One of the founders of the group, Paulette, shows him around and tells him more about the project. Back in Sussex, the trout is smoked and ready to be eaten. Marcus enjoys it as part of a delicious open sandwich with coal-roasted beetroot.