Mix in with the soft butter and add half the lovage, finely chopped. Heat a pan until hot. Cut the eel into thumb length pieces and add to pan. Flip over after 20 seconds and add cider glaze.

Hot-smoked eel is considered a delicacy and is popular in Northern Europe, while jellied eels are a traditional and popular treat in the East End of London. FAQs about BBC Food ...

"My mother hated cooking eels because they’d squirm in the pan like they were alive,” he adds. Rodney Dunn uses a cold smoking shed to produce smoked eel with a "flavour like bacon".