Mitch Tonks' recipes are always a true celebration of seafood. A combination of simplicity, taste and zeal. This, his sixth cookbook, continues to show how easy it is to eat sustainable British seafood informally, with minimum fuss and maximum joy. From simple fried or raw fish, to Singapore chilli crab, mackerel schwarma, pizza 'claminara' and fried salt and pepper cuttlefish, this is a delicious and exciting collection of recipes that will have fish fanatics sighing with pleasure and turn reluctant seafood eaters into super-fans. The book reflects the changing catch and scenery of coastal life through summer and in winter; with stunning food photography from Chris Terry and foreword from Nathan Outlaw.