Chef Andy Beynon has released new summer fish recipes, designed for light and fresh cooking. Beynon states that summer is his preferred time to cook fish due to the availability of seasonal species.
The recipes aim to enhance the fish's natural flavour through elements like citrus, herbs, or sharp dressings. These dishes are described as suitable for relaxed summer cooking and straightforward enough for a midweek meal.
One recipe details how to prepare crisp pollock tacos, which include grilled sweetcorn, jalapeño yoghurt, and lime-pickled cucumber. Another recipe outlines the creation of roast hake served with saffron aïoli and crabby anchovy-roasted garlic butter beans with tarragon.