This book concentrates on the cheaper cuts of meat & types of fish, giving cooking techniques & 120 recipes to get the best out of them. Supermarkets are starting to introduce cuts such as oxtail, pork cheeks & beef flank in the aisles. Mark shows us how to use these fantastic pieces of meat, with recipes that make them as delicious & tender as the prime cuts, but at a less than prime price. He also uses a lot of the less expensive & sustainable, fish that are becoming more widely available. The current financial climate means we've all had to tighten our belts, but this doesn't mean we need to forego fabulous & tasty food. ' Sarge' is passionate about getting the best out of the produce, getting back to basics in the kitchen & showing that everyone can delight their palate whilst watching the pennies.