Warm salad of braised cuttlefish with ink vinaigrette by Nathan Outlaw
If you like squid, you’ll love cuttlefish, an underutilised product of the sea that’s well worth getting to know because, unlike its other relative octopus, the cuttlefish’s fleshy body is substantial.
Nathan Outlaw, whose eponymous Cornish eatery Restaurant Nathan Outlaw has been named Best Fish Restaurant and is one of the UK’s top 10 restaurants by the Good Food Guide, creates a most impressive dish.
The thick, brilliant white meat is braised for 1 1/2 hours (a foolproof method to ensure tenderness), and the ink sack saved for use in a stunning black vinaigrette – be warned, you’ll have plenty of (messy) ink leftover to use in seafood risottos or for making pasta. Click through to the full cuttlefish recipe here.
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