Michelin-starred Tom Kitchin has launched his fourth book, Tom Kitchin’s Fish & Shellfish, and we have two signed copies to give away to The Staff Canteen members.
With over 100 shellfish and fish recipes, brought to life with captivating photography, readers of Tom Kitchin's latest book are taken on an evocative journey through Tom’s deep‐rooted passion for showcasing the very best that seafood has to offer.
WIN a signed copy of Tom Kitchin's Fish and Shellfish
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Closing date is Friday, September 28 at 5 pm - any entries received after this time will not be valid.
Tips and guidance on how to create delicious fish and shellfish dishes.
Celebrating the sea with his collection of fish and shellfish recipes, the acclaimed Michelin star chef Tom Kitchin has recently launched his fourth book - Tom Kitchin's Fish & Shellfish.
Halibut, red peppers & chorizo
It is set to be an essential on the kitchen shelves of those with a passion for discovering, cooking, sharing and enjoying a whole range of fish and seafood.
Each recipe has been brought to life with captivating photography that will take readers on a journey through Tom’s passion for the very best fruits of the sea. The book will also offer readers top tips on how to prepare these beautiful ingredients and quick and easy guidance on how best to extract flavours and create home-cooked fish and shellfish dishes.
As Tom says in his new book Fish & Shellfish 'the joy of eating freshly caught fish or shellfish straight from the sea is an experience like no other' and his recipes take you right to the shore-side. To encourage more people to try cooking with a range of fish and shellfish, and show just how accessible, easy and enjoyable it can be, Tom shares his collection of the home-cooked recipes he enjoys preparing for his own family and friends.
Thai Cod and banana soup by Tom Kitchin
Dishes showcased in Fish & Shellfish include simple fish suppers from Halibut, Red Peppers & Chorizo, Grilled Butterflied Sardines & Cherry Tomatoes and Scotland’s celebrated fish soup Cullen Skink, to recipes straight from Tom’s Edinburgh award-winning gastropub, The Scran & Scallie, including their delectable Fish Pie and Battered Fish with Tartare Sauce.
Also included are special occasion ideas such as Salmon Wellington and Roasted Langoustines with Spring Onion & Garlic Butter and luxurious treats like Lobster Burgers and Scallop Tartare with Orange and Mint. In keeping with Tom’s ethos for “from nature to plate", recipes present a fresh, modern take on much-loved classics and expertise for making the most of Britain’s seasonal ingredients.
Tom Kitchin said: “For me, this book really is a celebration of the sea and I’ve relished the chance to inspire people to try, explore, understand and enjoy using new ingredients in their cooking. People often feel nervous about preparing and cooking fish and shellfish, and I want this book to offer some simple advice and inspiration to give home cooks the confidence they need to make the most of the beautiful produce we have here on our doorstep.
“Some of the recipes I’ve included make the perfect quick-and-easy midweek family supper, while other dishes are designed to push home cooks out of their comfort zone a little. I want to help people break the shackles of ‘I only like salmon’ or ‘I don’t like fish with bones in it’, and experiment with their own cooking, to discover new species, new dishes and new flavours.
Extract taken from Tom Kitchin’s Fish and Shellfish (Absolute Press, £26)
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