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Rick Stein’s guide to SUMMER SHELLFISH

He’s the go-to expert for everything you need to know about British fish and seafood – when it’s at its best, where to get it from and, most importantly, how to cook and enjoy it. These fresh-as-a-sea-breeze, flavour-packed recipes show off British shellfish in its prime

what’s good now.

Mussels skordalia, p40

British shellfish – lobster, crab, prawns, scallops, mussels, oysters and clams – are mostly at their best in the summer months, and that’s also when they’re at their best value. Whether it be the sweet white firmness of lobster, the gloriously salty, sweet flavour of crab, the delicious soft density of scallops, the plumpness of just-cooked mussels or the fresh salty tang of oysters, I think our shellfish are the best in the world. RICK STEIN

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About delicious. Magazine

Cool down this summer with the delicious. August issue’s ice cream recipes including no-churn blackcurrant ripple and mint choc parfait bombes. Fishmeister Rick Stein cooks seasonal shellfish, Gill Meller gives rabbit burgers a grilling and Zoe Adjonyoh rustles up a spectacular Kenyan feast. Still feeling the heat? Try our fancy picnic, main meal salads or wow-factor veggie burger, but save space for Mary Berry’s easy bakes – the coconut meringue slices are divine. And you could win a posh Pashley cycle. Get on your bike and buy the August issue now!