Hot Mackerel Nicoise

Smoked mackerel is a huge family favourite and as such is worth hot smoking in bulk so that there’s always a fillet or two available from the freezer too, writes Sandra Tate...

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Smoked Venison Bonfire Bangers

So with Halloween and Bonfire Night imminent I’m thinking that my local venison sausages deserve to be smoked for the occasion to give a nice twist to what can be very basic outdoor fare, writes Sandra Tate…

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Classic Cold Smoked Salmon

Here we are at the beginning of December and a good time to get ahead of the game and smoke enough salmon to see you through the festive season for canapés, starters and special breakfasts of smoked salmon, scrambled eggs and Prosecco, writes Sandra Tate…

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Rare, Smoky Venison Steak on Rosti

I confess to being reluctant to drag the Bradley Smoker from the shed when there’s the distinct possibility that there’s going to be a sudden downpour and/or it’s going to be blown over writes Sandra Tate...

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Hot Smoked Pheasant

October; it has to be smoked game and the pheasants were calling out to me from the butcher’s window writes Sandra Tate…

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Seafood Salad with Cold Smoked Mussels

A mixed seafood salad is whatever you want it to be, choose the seafood you personally enjoy from favourite shellfish, prawns, squid and lobster and mix lightly with good olive oil, lemon juice and handfuls of salad leaves and herbs writes Sandra Tate…

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Warm Sweet, Salty & Smoky Chicken Salad

A little too nippy for salad days but warm potato, smoked chicken, salted caramelised walnut, apple, salad leaves and creamy avocado really hits the spot for a tasty treat of a lunch writes Sandra Tate…

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Cure, Smoke, Boil, Glaze & Bake

I’m not a huge fan of gammon as a main course but at Christmas it has to be there for light lunch, sandwiches or a cold cuts platter. This small joint will cover that, and is the perfect beginners’ project for curing and smoking writes Sandra Tate…

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Hot Smoked Trout, Spinach & Horseradish Soufflé Tart

To keep my smoked trout as juicy as possible I decided that on this occasion I would keep the fish whole, after all, there has to be a good reason why Arbroath Smokies and kippers aren’t filleted before smoking! A little more of a fiddle to remove the flesh afterwards but I think it was worth it writes Sandra Tate…

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Pastrami

Hot pastrami on rye is best known as the iconic New York’s 2nd Ave Deli dish. I haven’t been there, and I may never get there, but I thought I could make a damned good attempt to create my own , and as it happens no-one was disappointed writes Sandra Tate…

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Bradley Smoked River Cobbler Fishcakes with Poached Eggs

I confess to having never heard of this fish until this week when a pensioner in Sainsburys, talking to me in the fish section, recommending it highly. It is considerably cheaper than the cod and haddock that it otherwise closely resembles and is from a certified sustainable source, albeit Vietnam. I understand it is now available in several of the major supermarkets writes Sandra Tate …

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Bradley Cold Smoked Salmon with Dill

Christmas fast approaching and smoked salmon is always high on our list of ‘must haves’ for the festive table. Whether it be on blinis with drinks, or with scramble for breakfast, it is as quintessential to Christmas and New Year as turkey writes Sandra Tate …

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Bradley Smoked Italian Sausage, Spinach and Fresh Tomato with Pasta

For utter simplicity and maximum flavour this is difficult to beat. Most of the large supermarkets offer ‘Italian style sausages’ in their sausage ranges – this means they’ve seasoned them with garlic, fennel seed and a touch of chilli – and jolly good they are too. So I gave them some added Bradley Smoker flavour as well writes Sandra Tate …

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Bradley Smoked and Grilled Lamb Neck Fillet with Mediterranean Vegetables

Sometimes just a subtle hint of smokiness can transform a dish. Lamb can easily be spoiled by too much smoke, and needs to be served pink to retain its juiciness so the solution is to lightly smoke it before briefly grilling it over intense, direct heat. This is an ideal recipe for the Countertop Bradley Smoker, or the standard versions. writes Sandra Tate …

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Brunch of Bradley Hot Smoked Skate Wing & Eggs Florentine

This is an ideal recipe for the Countertop Bradley Smoker, or the standard versions. Skate is a meaty fish, perfect for shredding from the bones once smoked – and so rich that a 500g wing provides enough to make a very special brunch for 2, and still have plenty to spare for another occasion writes Sandra Tate …

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Bradley Smoked Pork Tenderloin

I have always loved Kessler, and thought it time to try my own version. Pork tenderloin is a lean and tender cut of meat, deserving of a sweet cure and slow, gentle, hot smoking writes Sandra Tate …

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Bradley Smoked Cod’s Roe Taramasalata

Amazing what a few sunny days and a bit of warmth will do for you. I’ve already abandoned the casserole and returned to salads, so when I saw a splendid display of cod roes at my fishmonger I couldn’t resist the urge to make my favourite Greek dip, taramasalata, writes Sandra Tate …

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