Those wired into the cookery publishing matrix will know that this actually came out in April, but – mea culpa – I mixed up the dates (I'm barely used to the fact that it's 2016, let alone nearly May). Normally I wouldn't own up to such stupidity, but Nathan Outlaw's third book is so good I couldn't leave it without a mention. With the chef's previous two cookbooks sharing fish preparation techniques and impressive dinner party dishes, Everyday Seafood can be seen as something of a prequel, bridging the gap between afishionado (sorry) and complete beginner. These dishes are a fantastic introduction to cooking fish at home and, with many of the recipes calling for fish fillets and pre-cleaned seafood, you're free to ask your fishmonger for a helping hand and graduate to wielding a filleting knife at your own pace. The great thing about this book (and, indeed, Nathan's cooking) is that it gets you to look at fish in a different way. Fan of satay? Swap chicken for equally meaty monkfish. Planning a barbecue? Ditch the supermarket burgers and throw a majestic jerk marinated lobster onto the grill instead.