The best recipes tend to be born out of necessity. When ingredients are limited, the most important ingredient is ingenuity. Cooking to a budget and making the most of cheaper and time-honoured ingredients, is a much-neglected part of the art. In "The Pig, the Olive and the Squid", each chapter focuses on a single classic ingredient and different ways to cook and serve it, always with an eye on thrift and flavour - and the glass of wine you're going to drink with it.