I'm determined to get the general public eating more cuttlefish and it's a real shame that so few fishmongers actually offer it to us. Cuttlefish is even more abundant in our waters than squid – and tastes somewhere between octopus and squid. So come on, fishmongers, start buying cuttlefish for all our summer barbecues and save our squid!
250g cleaned weight of cuttlefish
A 150g piece of rindless smoked bacon cut into cm-1cm chunks (or buy pre-cut pancetta or bacon pieces)
Salt and freshly ground black pepper
A little vegetable or corn oil for brushing
150-160g podded weight of broad beans, cooked (any large ones shelled)
A handful of flat-leaved parsley
For the dressing
The juice of 1 small lemon
2-3tbsp olive oil
Lightly score the cuttlefish with lines about 1cm apart with a sharp knife. Put the bacon in a saucepan, cover with water, bring to the boil and simmer for a couple of minutes, then drain.
Heat a little of the vegetable oil in a frying pan and cook the bacon on a medium heat for 2-3 minutes, turning them as they are cooking, until crisp. Drain on some kitchen paper.
Preheat a barbecue or ribbed griddle pan, season the cuttlefish and brush with a little oil. Cook for about 1 -2 minutes on each side and about 4-5 minutes for the tentacles, then transfer to a chopping board.
Cut the cuttlefish into 2cm chunks and toss in a bowl with the bacon, broad beans, parsley, lemon juice and olive oil. Season and serve.