I’m new to the cold smoking process, I’ve been hot smoking for a number of years now in my mini smoker unit, but now I’m in new territory. I’ve smoked two trout and having mixed results, as you would expect with a process that people take a life time to perfect. I missed a crucial step – the brine dunk – but will definitely remember it for the next batch of fish, along with my first smoked bacon attempt. Even if it fails I will tell you. It’s all part of the learning process. This time of year the broccoli is going gangbusters. Dear friends of mine over at Daylesford have a kitchen garden in full winter swing, and they have endless broccoli which…