Mark Jordan is admired for his high quality food, with a cooking style that skillfully blends his eclectic flair with an unpretentious approach to flavour pairing.

The chef lives and works on Jersey, an island famed for its fine produce, with many fantastic recipes in this collection making the most of these ingredients. The island is known in particular for its glorious seafood and fresh vegetables: Fillet of sole with crab-crushed Jersey Royals and his Cod fillet with poached hen's egg and Jersey Royals recipe offer beautiful preparations of the island's famous potato, while his Pan-roasted sea bass with Jersey scallops and peas recipe makes a truly impressive seafood dish.