<p>Smoking is an ancient method of preserving and adding taste that has been revived and now a days the range of foods that can be smoked is limitless, as chef Jeremy Schmid shows in this delicious collection of some of his most loved dishes.</p><p>Everyone enjoys the sweet salty qualities of smoked meat and fish – caramelized on the outside, with a soft tender inside and a taste that lingers long after the meal is over.</p><p>Mastering the art of making pastrami, bacon, chorizo sausages and larger shoulder cuts may take a little time but the results are worth the effort.</p><p>Fish and seafood is a quicker process, and there are lots of recipes to showcase the superb qualities of smoking.</p><p>Try Jeremy’s Smoked Sausage Cassoulet, Smoked Venison with Apple Chutney &amp; Port Wine Purée, Battered Smoked Oysters, or Mexican Smoked Corn Salad, with Roast Apricots and Smoked</p>