The Seaweed Cookbook features one of the best-known ingredients in Welsh cooking: seaweed, most commonly recognized in its cooked form as laverbread. Along with recipes for traditional Welsh laverbread, there are also notes on the use of seaweed in modern cooking such as making a sauce for fish dishes and an accompaniment to Welsh lamb. Includes metric measures and a conversion table.

The Sea Salt Cookbook contains a selection of recipes featuring Welsh sea salt. Includes much-loved recipes such as Sea Bass Baked in Sea Salt, Salted Fudge, and Italian Focaccia with Salt Flakes and Rosemary. Includes metric measures and a conversion table.