Flavours of England: Fish and Seafood

Disgrifiad Cymraeg / Welsh Description

Fel gwlad sydd â rhan sylweddol ohoni wedi'i hamgylchynu gan ddŵr, nid yw yn rhyfeddod fod gan bysgod ran bwysig i'w chwarae yn neiet trigolion Lloegr.

Disgrifiad Saesneg / English Description

As an island surrounded by the sea, it's no wonder that fish have always played a major part in the English diet.

Dosbarthu

Byddwn yn dosbarthu eitemau sydd mewn stoc o fewn 3 diwrnod gwaith, fel arfer drwy Royal Mail Tracked 48. Ar gyfer archebion o flaen llaw, byddwn yn dosbarthu’r eitem o fewn 3 diwrnod gwaith ar ôl ei derbyn gan ein cyflenwr.

Dispatch

In-stock items will be dispatched within 3 business days, usually by Royal Mail Tracked 48. For pre-orders, we’ll dispatch within 3 business days of receiving the item from our supplier.

Bywgraffiad yr Awdur / Author Biography

Gilli Davies is the author of twenty books, including Graffeg's Flavours of Wales series and Celtic Cuisine , and has made numerous appearences in the media, on regional and national radio and TV and in newspapers. Along with running restaurants in Oxford, Berlin and an organic café in Cardiff, Gilli has forty years of experience giving cookery demonstrations. Huw Jones is a food photography specialist based in Newport, south Wales. His specifically designed studio is among the best equiped in the UK, with all dishes prepared and photographed on site using the highest standard industry equipment. His stunning images complement Gilli's recipes in Graffeg's Flavours of Wales series, and the range of seasonal cookbooks from Angela Gray's Cookery School.

Adolygiad y Cyhoeddwr / Publisher Review

English rivers are famous for producing hours of marvellous salmon and trout fishing; head to the Lake District to find dishes of salmon or the Avon river in Hampshire for trout. For shellfish, where better to visit than Norfolk for crab and cockles or perhaps spend the day trawling a line behind a fishing boat in hope of catching some mackerel. And no doubt every visitor to England will enjoy the delights of fish and chips at least once! The recipes selected here showcase the finest fish dishes and produce from locations around England, and celebrate a truly indispensable aspect of the nation's cuisine. Recipes included: Jellied Eels, Pan-Fried Dover Sole with Butter and Lemon Juice, Smoked Trout Pate, Cornish Mackerel baked in Cider, Cromer Crab Tartlets, Omelette Arnold Bennett, Cockle and Samphire Fishcakes, Fish 'n' Chips, Whole Salmon or Sea Trout with Sorrel Mayonnaise, Craster Kipper Kedgeree.