- 400g fresh pea, podded
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 1 shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- juice 1 lemon, plus wedges to serve
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 medium squid, cleaned (ask your fishmonger to do this) and cut into 5cm strips, leaving tentacles whole
From the same family as the octopus and cuttlefish, squid may look jellyish and unappetising but…
- 50g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g samphire
Though there are two types of samphire - marsh and rock - only marsh samphire is widely…
- 85g bag watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 1 tsp chopped flat-leaf parsley
Bring a large pan of salted water to the boil, add the peas and cook for 3 mins until tender. Drain and leave to steam-dry.
Tip the shallot into a bowl with 1 tbsp lemon juice, olive oil, squid and lots of black pepper. Toss everything together and leave to sit for a few mins.
Meanwhile, place a frying pan over a medium heat. When the pan is hot, pour in the dressed squid. Cook for 3-4 mins, moving it around the pan until the tentacles curl up and the squid pieces turn opaque. Add the butter, samphire and peas, toss together for a few mins, season well and remove from the heat.
Scatter the watercress over a large serving dish. Tip over the squid, peas and samphire, strew with the parsley, add a squeeze more lemon juice and eat warm, with lemon wedges.