In July's The Simple Things, we throw a grown-up barbecue; where veggies and even desserts go on the grill. Ben Tish is chef director at the Salt Yard Group, which runs four restaurants in London. Recipes are taken from his new book Grill Smoke BBQ.

Try the recipe for Smoky bitter-chocolate puddings with melting whipped cream on page 39 - you can just use plain chocolate (at least 70% cocoa) or try this recipe for smoked bitter chocolate.

'Smoked chocolate is a revelation, whether you eat it raw or melted and cooked into a pudding. At Ember Yard, we tried several methods and types of chocolate but found that those with a cocoa content of 70% or more works best. I’ve used pistols (buttons) as they are all the same size, so they absorb the smoke evenly. It’s imperative that you leave the chocolate for 24 hours after smoking to allow the flavours to settle and balance.' Ben Tish

Smoked bitter chocolate

Makes about 250g (9oz)

250g (9oz) bitter chocolate (at least 70% cocoa) buttons, or a block cut into small, even-sized chunks
You’ll also need a cold-smoking device and some oak wood dust

Set up the cold-smoking device in the barbecue with the wood dust and get it going.

Place the chocolate in a single layer on a baking sheet. Transfer to the barbecue, then close the lid and vent and cold-smoke the chocolate for 45 minutes. Transfer the chocolate to a container, seal and leave for24 hours before using.