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Ingredients

• 3 ripe plum tomatoes, cut in half horizontally
• 50 g butter
• 1 tsp dried red chilli flakes
• 1 cloves garlic, sliced
• 1 anchovy fillets, diced
• lemons, grated zest only
• 1 tbsp chopped oregano
• 2 tbsp double cream

• 8 baby squid, cleaned, 2 roughly chopped, 6 left whole
• 100 g fresh breadcrumbs
• 1 tbsp chopped dill
• 1 tbsp chopped tarragon
• 1 tbsp chopped parsley
• lemons, juice only
• 1 cloves garlic, crushed
• 1-2 tbsp olive oil

• 8 strands sea arrowgrass , (optional)
• small bunch orache, (optional)
• 6 wild garlic flowers, (optional)

Description

A Lovely Light Dish From Matt Tebbutt That Makes The Most Of Ripe Seasonal Tomatoes To Accompany Herb-packed Char-grilled Baby Squid

UK TV