Instructions: Prepare the anchovy butter.

Cream the butter until soft then beat in the parsley anchovies and pepper to taste.

Shape into a roll then wrap in cling film and chill for at least 30 minutes.

Preheat the small roasting tin on the floor of the roasting ovenfor 20 to 25 minutes.

Arrange the bass on the wire rack in the low position.

Remember to butter the rack first to prevent the fish from sticking to it. Place the hot roasting tin on the boiling platethen scatter the wood chips all over it they should start to smoke almost immediately.

Place the wire rack in the tin then cover it loosely with foil protect your hands with your aga gauntlets as the tin will be very hot.

Leave the tin on the boiling platefor 8 to 10 minutes then transfer it to the floor of the roasting ovenfor a further 5 to 10 minutes until the bass is just cooked through.

Serve the fish with slices of anchovy butter.

I have very few gadgets in my kitchen but I was always very fond of my hot smoker a thin based pan which I used for smoking salmon lamb and eggs on my previous cooker I was delighted to work out how to achieve a lightly smoked effect in the aga you will need smoker chips which you should be able to get in most good hardware stores or use hardwood shavings if you are into DIY. The smoking is very mild just a delicious background flavour

Serves 4

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