Name: Braised Cuttlefish with Wild Garlic
Yield: Serves 4 as a starter
Cuisine: British
Ingredients: 100 ml white wine; 1 tablespoon plain flour; 2 shallots, peeled, halved and finely chopped; a couple of good knobs of butter; 1 tablespoon vegetable oil; 2 garlic cloves, peeled and crushed; 1 kg cuttlefish, cleaned and ink reserved; salt and freshly ground black pepper; reserved cuttlefish ink (or 3-4 sachets); handful of wild garlic leaves; 250 ml hot fish stock

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

Cuttlefish is so underused in the UK. Our fishermen land tons of the stuff, yet we seem to be quite content eating frozen squid. It really doesn’t make sense. Cuttlefish can be used in exactly the same way as squid; you can even deep-fry them coated in batter or breadcrumbs if you like.

If you buy cuttlefish uncleaned, it should have a certain amount of ink in its body pouch, which you can save, although it can sometimes be gritty. Alternatively, you can buy squid and cuttlefish ink