Smoked pork fillet, crushed potatoes, Gubbeen salami, organic cherry tomatoes

To prepare the pork: cut each fillet in half, vertically, and lightly salt them. Allow them to sit at room temperature for 20 minutes.

Place the hay in the bottom of a stove-top smoker and heat the smoker over a high heat. Place the pork on a wire rack in the smoker and move it to a medium heat.

Leave it on the heat for 10-15 minutes, until the pork is cooked (65 degrees at the centre, checked with a meat thermometer). Remove the pork from the smoker and allow it to rest before carving.

In a large frying pan, warm some oil. Fry the salami until it is crispy. Add the cooked potatoes to the pan and continue to fry until the potatoes have acquired a nice brown colour.

With the back of a spoon, crush them slightly. Add the cherry tomatoes and toss them through the potatoes and salami. Remove from the heat and add the finely chopped lovage. To serve: place a spoonful of potatoes on each plate. Cut each piece of pork into two equal pieces and arrange on top of the potatoes. Garnish with a drizzle of extra virgin rapeseed oil.

Making your own smoker If you don’t have a smoker, you can customise one using a biscuit tin with a tightly-fitting lid, and a wire cooling rack, cut to fit inside the tin.

It won’t have the convenience of a handle, and you’ll need to watch that it doesn’t get too hot, but it does work.