Out of the smoker today popped 12 packs of bacon, 7 fillets of fish and a large chicken. Not a bad haul for a day.

The bacon isn’t the most cost effective (£20 for the 1.2kg) but dry cured and home smoked in oak and whisky, it’s worth it for the flavour and knowing the quality/source of the meat.

We also waste a lot less, with only 100g per bag it’s the perfect size for Sunday brunch with pancakes. All in all, it costs us about the same as premium supermarket bacon, but I get a lot more satisfaction from it!