• 1 large line-caught squid


To prepare the squid, gently pull the tentacles away from the tube -the intestines should come out too. Keep the tentacles and discard the intestines. Push up the beak from the centre of the tentacles and slice it off. Pull out the plastic-like cartilage from inside the tube. Rub the tubes under cold water to remove the skin. Clean and dry, then score the back of the tube.

Pan sear the squid in a dry, hot frying pan, scored side down, for about 1 minute. Allow to rest for 2-3 minutes before slicing to serve.

Plants to Finish

12 young celery tips

8 small nasturtium leaves

6 corn shoots