I'm still campaigning to get more people eating cuttlefish: it's much better value than squid and I find it has a better flavour and texture.
2 courgettes, cut lengthways into ½cm slices
A little vegetable or corn oil for brushing
Salt and freshly ground white pepper
200-250g cleaned weight of cuttlefish
2tbsp capers, rinsed
A handful of Greek or normal basil
For the dressing
1 red or green chilli, finely chopped
2-3tbsp olive or rapeseed oil
The juice of half a lemon
Heat a ribbed griddle pan on a medium heat, lightly brush it with oil and cook the cuttlefish for about 30-40 seconds on each side – the tentacles will take twice as long if you are using them.
Remove from the griddle and transfer the cuttlefish to a plate. Cook the courgettes on the same griddle for about 2-3 minutes on each side, until tender. Meanwhile, mix all of the ingredients for the dressing and season.
To serve, shred the cuttlefish into thin strips, then toss them in a bowl with the courgettes, capers and dressing. Arrange the whole thing on serving plates and scatter over the basil.Reuse content