The supercrop hiding in our oceans

Every month, Alex Fisher brings you mouthwatering news featuring top chefs, best local food, great places to eat and new coastal recipes to try

Forget regular hops. At Futtle, a brewery in Fife, Stephen Marshall and Lucy Hines make their signature seasonal beer using locally foraged seaweed

Living well for a healthy planet

Serves 3Prep time 10 minCook time 20 min MAKE AHEAD Make to the end of step 4; keep in the fridge for up to 3 days. Add the sesame seeds to serve. EASY SWAPS To make this gluten-free, use gluten-free

When it comes to food shopping, we all want to try to make a positive difference and do our bit for sustainability–but how exactly should we go about it, asks Jane Wheatley

Celebrated chef Emily Scott is passionate about seafood and these delightfully simple and delicious recipes are a real catch