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by CJ Jackson from Billingsgate Seafood Training School

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Serves 4Ìý

Prep time 10mins

Cooking time 1hr 40 mins

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Ingredients

800g Squid (or Cuttlefish or Octopus), tubes & tentacles, cleaned, scored & cut into 5cm sq. pieces

1 tbsp veg, or rapeseed oil

30g butter

2 red onions, cut into thick wedges

1 tsp of sugar

2 cloves of garlic, bruised but left whole

1 sprig of rosemary

200ml of red wine (such as Rioja or Chianti)

200ml fish stock

1 tbsp red wine vinegar

Salt & Pepper

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To finish

2-3 tbsp aioli (or crème fraiche & 1 tsp puréed garlic)

1 tbsp chopped parsley

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Method

Pre-heat oven to 170°C/ 150 fan/ 325F/ Gas Mark 3.

Heat oil & butter in an oven-proof casserole dish & place over a medium heat, add onion – soften & brown.Ìý

Add garlic & the sprig of rosemary.Ìý Increase the temperature until it sizzles then add sugar & vinegar.Ìý Let this reduce briskly & caramelize.Ìý This adds colour & intensifies the flavour.

Add the prepared squid & brown well.Ìý

Add the wine, then stock, let it bubble before covering with a lid & place in the preheated oven.

The squid will seize & toughen initially but will soften as it casseroles.Ìý Cook for 90 mins but check after an hour.Ìý The squid should be tender.

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When the squid is cooked, lift onto a plate with a slotted spoon, bring the cooking liquid to a simmer & reduce to a syrupy consistency.Ìý

Remove from the heat & add the aioli.Ìý Stir it through & season.Ìý

Replace the squid stir through the sauce.Ìý Serve sprinkled with parsley (& root veg mash).

by James Martin from Â鶹ԼÅÄ RecipesÌý

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Serves 4

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Prep time: less than 30 mins

No cooking required

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Ingredients

3 free-range egg yolks

4 cloves garlic

½ lemon, juice only

salt & freshly ground black pepper

150ml/5fl oz extra virgin olive oil

mustard powder, optional

saffron, optional

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Method

Blend all ingredients, except the olive oil, in a food processor.

Pour the oil into the blender in a steady stream, until it forms a thick sauce. The mixture, once blended, should be vibrant & yellow in colour.

To vary the flavour, add a little mustard or some saffron.

If you'd like your mayonnaise runnier, add a couple of tablespoons of hot water.