Take the tea out of about 10 tea bags (or use loose tea) and mix together with 8 oz. of demerara sugar and 8 oz. of long grain rice.

Line a Wok with tinfoil, put the above mixture on top and cover with another piece of foil. Lay your trout, salmon, chicken breast or duck (whatever you are cooking) on top of the foil, sprinkle with salt and pepper and cover with lid. Leave to cook on a gradual heat for about 15/20 minutes. This will give the food a delicious “smoked” taste. Be warned, however, it does make a rather pungent smell in your kitchen.