In these three recipes, our chefs have let fantastic produce from Wylde Market shine. Richard Bainbridge, for example, has sourced pollock, wine vinegar, pickled mushrooms and spring onion from them for a beautifully balanced dish of incredibly crispy battered fish, a rich satay sauce and fresh cucumber salad. George Farrugia, meanwhile, raided the online farmers' market to create his amazing lamb Scotch egg, which is served with a light base of tender peas and broad beans, while Anna Tobias has poached chicken sourced from Wylde Market for a silky finish and a broth packed with flavour.

Wylde Market first began life as a home for the UK's finest seafood. Though it has since evolved beyond that, it is still brimming with beautiful fish and shellfish, caught by eco-conscious fishermen and women around the country. Above, you can find inspiration for your own seafood cookery in our recipe collection, or, to the right, browse our favourite summer seafood recipes. And if you're interested in all things sustainability, we've spoken to chef Masaki Sugisaki about the importance of making the most of the fish we cook, from fin to gill.