Hard steamed eggs and cured pork belly in the smoker, cold smoking on apple wood for six hours or so.
The pork belly’s been cured with a very old (Northern French?) recipe: apple cider (the non alcoholic one) and salt, some sugar, some molasses.
Then drying the excess of fresh herbs: a food dehydrator (a 9-tray Excalibur) full of sage, thyme, mint, chives, flat leaf parsley, and some spring onion. The house smells nice.