While Cox apples have fallen out of favour with supermarkets because they don’t give as high a yield as some other varieties, Duskin Apple Juice in Kent is determined to keep this variety alive. One of nine single variety apple juices made on the family farm using locally grown apples, this gently pasteurised Cox apple juice boasts a depth of flavour that has stood the test of time.
This smoked salmon doesn’t need any fancy treatment. To appreciate its rich yet delicate flavour, serve
it simply with slices of buttered brown bread and a wedge of lemon. The Weald Smokery sources
its salmon from the west coast of Scotland, where the cold water produces strong, healthy fish with firm flesh. Cold-smoked over local oak chippings in a traditional brick kiln, it takes on a delicate colour and subtle, smoky flavour.
Head smoker Michael has perfected the art of smoking haddock to achieve a precise balance of smokiness and sweetness. The fish is cold-smoked over oak chippings in traditional brick kilns, a technique that yields juicy, flaky, plump fillets with a buttery texture and rich oak smoke flavour. Use them as the main ingredient in a fish pie or keep it simple and serve with a poached egg and spinach.
