Born in Brazil, trained in classic French cooking and now living and working on the Isle of Skye, Marcello Tully's food reflects the various cultural influences he has come into contact with throughout his life.

In addition to recipes for traditional Brazilian street food such as Coxinha, Feijoada beans and Kibe, the influence of Marcello's upbringing is evident in this collection through his pairing of sweet fruits with savoury dishes, such as his Duck breast with passion fruit sauce recipe. He is also adept at cooking with fish and, while we can't all be lucky enough to live in such close proximity to the wonderful seafood Scotland has to offer, his Cured salmon recipe makes a fantastic and impressive main dish for a special occasion or dinner party.