Anglesey salt + pepper fritto misto

This is holiday food. The best fritto misto we can remember was in Italy – sugar paper cones filled with an array of tender green veg and seafood, sprinkled with coarse sea salt and washed down with very cold beers. Depending on the season, you can mix up the veg according to your favourites – we like asparagus in late spring/early summer; courgettes in late summer; finely sliced sweet squashes in autumn; and trimmed purple sprouting broccoli in winter. We like to serve this with our