Celtic Cuisine by Gilli Davies

Celtic cookery (Brittany, Ireland, Isle of Man, Scotland, Wales) is strongly influenced by fresh and seawater bounty so there's a panoply of sumptuous seafood recipes, such as seared Anglesey king scallops with capers and sage, Rick Stein’s legendary Cornish Fish pie, and the author's own trout cooked in bacon.

Increasingly popular 'wild food' is also prevalent in tempting recipes such as roast woodpigeon with pearl barley, chanterelles and wild garlic, and elderflower sorbet.

if you're watching your carbon footprint, and want to be able to peruse time-honoured British and Irish classics, such as Cornwall’s Stary Gazy pie, Ireland’s ‘colcannon’, and Welsh rarebit in one collection, then this is your book.