500g/1lb 2oz Swiss chard, leaves separated from stalks, stalks roughly chopped
1 red chilli, deseeded and finely chopped
1 garlic clove, thinly sliced
1 lemon
1 tsp flat leaf parsley, chopped
1 tsp finely chopped flat-leaf parsley leaves
100g/3½oz datterini tomatoes or cherry tomatoes, quartered
1 x 700g jar chickpeas or from a tin, drained and rinsed
100g/3½oz bramata polenta
sea salt and freshly ground black pepper
50g/1¾oz ‘00’ flour
150g/5½oz ‘00’ flour
6 tbsp extra virgin olive oil
4 anchovy fillets in olive oil, finely chopped
sea salt
250ml/9fl oz sunflower oil
100ml/3½fl oz full-fat milk
200ml/7fl oz full-fat milk
1kg/2lb 4oz cuttlefish, skinless, cleaned and cut into 1cm strips