SUMMER // Recipe for four

Line-caught squid with plant juices

For the plant juices, we use naturally nutrient-dense species that can be wild or garden grown. If you’re using wild plants, try dandelion, nettles or clover; we use the older leaves from our gardens. The line-caught squid and its oil might usually be seen as the major components of this dish – we view them more as vehicles to carry the delicious plant juices.

SQUID OIL

100 g (3½ oz) squid tentacles

3 teaspoons salt

250 ml (9 fl oz) grape seed oil

Preheat the oven to 60°C (140°F). Clean the tentacles and then rub in the salt. Dehydrate in the low oven for 6 hours.

Gently heat the oil in a pan to 70°C (158°F), add the dehydrated squid and remove from the heat. Transfer the squid and the oil to an airtight jar, seal and keep in the fridge for up to 1 month. The oil will take on a umami flavour and the longer you can keep it the stronger this flavour will become.

PLANT JUICES

100 g (3½ oz) celery stalks

10 large nasturtium leaves

100 g (3½ oz) English spinach

40 ml (1¼ fl oz) olive oil

3 teaspoons apple cider vinegar

2 teaspoons salt

Juice all the plants and strain the liquid. Stir in the olive oil, vinegar and salt and refrigerate until chilled. Use immediately.

SQUID

1 large line-caught squid

To prepare the squid, gently pull the tentacles away from the tube – the intestines should come out too. Keep the tentacles and discard the intestines. Push up the beak from the centre of the tentacles and slice it off. Pull out the plastic-like cartilage from inside the tube. Rub the tubes under cold water to remove the skin. Clean and dry, then score the back of the tube.

Pan sear the squid in a dry, hot frying pan, scored side down, for about 1 minute. Allow to rest for 2–3 minutes before slicing to serve.

PLANTS TO FINISH

12 young celery tips

8 small nasturtium leaves

6 corn shoots