Dave Watt's food is a sum of his influences - rustic home cooking, classic French training and an interest in Japanese culture.

This collection contains some wonderful seafood recipes, with careful plating and bright, fresh ingredients. Try his Gin-cured Alaska salmon recipe - served with a cucumber and wasabi emulsion - for a summery starter, or his Halibut ceviche which beautifully contrasts the white fish with mixed shellfish and green micro cress.