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Ingredients

• 250 g squid, cleaned and trimmed
• 60 g plain flour
• 2 tsp cajun seasoning
• 1 pinches paprika
• 2 cloves garlic, crushed
• 1 red chillies, roughly chopped
• 2 tbsp olive oil
• 1 butter, knob

• 1 kg spaghetti squash
• 60 g butter
• 1 small bunch of coriander, chopped
• 60 g pickled ginger
• 1 tbsp clear honey
• 1 tsp freshly grated nutmeg

• 150 ml olive oil
• 1 tsp grain mustard
• 0.5 tsp fish paste
• 30 ml balsamic vinegar
• 1 limes, zest
• 1 lemons, zest
• 1 tsp Worcestershire sauce
• 1 plum tomatoes, roughly chopped
• 1 pinches mustard cress, for garnish

• 1 tbsp olive oil
• 2 tsp cumin seeds
• cardamom pods
• 1 onions, finely sliced
• 125 g caster sugar
• 150 ml mirin
• 2 tbsp chopped parsley

Description

Rob Rees Transforms The Humble Squid Into A Sensational Fusion Dish, Offering A Fascinating Mix Of Flavours And Textures

UK TV