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I adore Cornwall, and feel so lucky to be transported there, soaking up the beauty of the landscape and food. Emily and her team were awarded a Michelin Bib Gourmand for 2016 and have retained that for the fifth year in the Michelin guide 2020 at the St Tudy Inn. I felt transported to the ethereal Cornish coast with the imagery and am enjoying cooking my way through the various recipes.

I really enjoyed reading Emily’s book which beautifully conveys her love for Cornwall, cooking and our incredible Cornish produce. From the moment you open Emily's book you can smell the sea and the long grass between your fingertips. Emily’s passion for the connection between food, a sense of place and storytelling is infectious, intriguing and comforting all at the same time. Emily trained in London and France and her classical training forms the backbone of her cooking style. There’s much in my shortlist above that I longed to share with you, but I am very happy with my choice: Cornish Bouillabaisse (and an eminently do-able, unfussy version) with a bonus splurge of Saffron Aioli.

For this isn’t some aspirational catalogue of a cookbook, in which you simply imagine yourself drifting around the Cornish coast, but a justifiably proud celebration of local produce (allied to a keen sense of how they can be incorporated within a wider culinary legacy) and a reliable, reassuring guide to the sort of food I always want to eat no matter where I am. Emily lives in Cornwall with her partner Mark a winemaker, they enjoy spending time in Cornwall and Bordeaux – two places they love. We use Google Analytics to see what pages are most visited, and where in the world visitors are visiting from.Important: Your credit card will NOT be charged when you start your free trial or if you cancel during the trial period. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others.

It is accepted by you that Daunt Books has no control over additional charges in relation to customs clearance.Emily was commissioned by the Cabinet Office to curate a special dinner for the G7 summit in Cornwall cooking for all the leaders of the western worlds. From a humble but comforting Cheddar on Toast with Sweet Leeks, to an inviting Saffron Fish Stew that tastes of the sea, Emily takes inspiration from local ingredients, sharing the deep connection between her food and the land that inspired it. Emily’s recipes reflect the ebb and flow of daily life during the year; from breakfasts of overnight oats and buttery crumpets to lunches of sea-herb focaccia, and from suppers of Cornish bouillabaisse to desserts of treacle tart and bramble and peach crumble.