Cuttlefish, Clams and Figs

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Katrina Meynink

Published 2014

  • About

Ingredients

  • 20 g (¾ oz) capers
  • 1 cuttlefish, approximately 500

Method

Preheat the oven to 80°C (175°F/Gas ¼). Put the capers on a baking tray lined with baking paper and dehydrate for 6 hours.

Make the fig