Mark Hix is known and loved for his dedication to provenance. His food is a celebration of the very best of British produce, from seasonal vegetables to freshly caught seafood.

This collection of Mark Hix recipes is a testament to his ethos and versatility as a chef. Launceston lamb sweetbreads is a classic offal recipe, while his Crispy fried squid with garlic, curry leaves and almonds is a fragrant, spicy calamari recipe demonstrating his deft blending of British ingredients with flavours from further afield.