Serve with a wedge of lemon and a scattering of the fennel fronds / LISA BARBER
Serves 4

200g/7oz broad beans
1 bunch of mint, leaves only
1 tbsp freshly grated Parmesan
Sea salt and freshly ground pepper
The juice of half a lemon
50ml/2fl oz extra-virgin olive oilFor the bruschetta
4 pieces of crusty, peasant-style bread
1 whole clove of garlic
1 tbsp mild-tasting olive oil
A good pinch of salt1 bulb of fennel
800g/1 lb of the freshest squid

Boil the beans in a pan for 3-5 minutes. Remove the beans, drain, allow to cool and place in a bowl. Add all the other ingredients and mash lightly using a fork. The beans should not be completely smooth, but have a robust texture.

For the bruschetta, grill the bread on both sides and rub gently with the whole garlic clove, season generously with salt and drizzle with olive oil. Then spread the broad beans on top.

Clean the squid under cold running water, then remove the backbone – it is found inside the cavity and looks almost plastic; separate the tentacles and slip off the fine skin encasing the outside. Slice in half lengthwise and score the flesh.

Remove the fibrous outer leaves of the fennel and reserve the fronds for garnish. Slice the fennel in half lengthwise then lay on a board, cut-side down; slice as finely as possible, and place in a bowl then season lightly.

Now place a pan over a high heat on top of the stove. When almost smoking, add the olive oil. Season the squid with salt and pepper and carefully add to the pan. Cook on both sides until golden-brown; it will need only a couple of minutes. Once cooked, remove from the pan and serve with the fennel and broad-bean bruschetta with a wedge of lemon and a scattering of the fennel fronds on top.