‘More than any other chef I know, Mark Hix is a champion of all things British. His knowledge of local ingredients is second to none, and his food is beautifully in step with the seasons. This dish makes the most of the broad-bean season, without too much hard work.
You’ll finish up with a wonderful relish that is really rather good with griddled squid. We should all be eating more seafood like squid, which is in plentiful supply, rather than the poor, overfished species such as cod and tuna, whose days may well be numbered. Personally, I use olive oil for this relish. I don’t mind using rapeseed for cooking, but, for me, olive oil is a far tastier choice for fresh relishes. Whichever you pick, you’ll be delighted with the result, and you can show off to your friends how expertly you griddle squid. It’s a doddle if you follow Mark’s instructions’ Thomasina Miers
Griddled squid with broad-bean relish Extract from Mark Hix’s Hix Oyster and Chop House Published in 2010 by Quadrille
Squid lends itself to various cooking techniques apart from deep-frying, although I love it cooked that way. Spicing it up a little before cooking in a griddle pan and serving with a fresh tasting relish is a great option.
500g-600g cleaned squid, including tentacles
A little vegetable oil for brushing
For the broad-bean relish
1 small onion, peeled and
1 garlic clove, peeled and crushed
1tsp cumin seeds
1 medium red chilli, deseeded
and finely chopped
6 firm tomatoes, skinned and
Salt and black pepper
80g-100g podded broad beans
1tbsp chopped coriander leaves
First make the broad-bean relish. Heat the rapeseed oil in a saucepan and gently cook the onion and garlic with the cumin and chilli for 3-4 minutes, stirring every so often, until soft.
Add the tomatoes, season with salt and pepper and simmer gently for about 10-12 minutes until they have softened.
Meanwhile, cook the broad beans in boiling salted water for 2-3 minutes, then drain and run under the cold tap briefly.
Remove the skins from any large beans if you wish before adding them all to the tomato sauce. Continue simmering for about 5 minutes, adding a little water if the mixture seems dry. Re-season if necessary, add the coriander and take off the heat.
Heat up a ridged griddle or heavy-based frying pan over a high heat. Cut the squid pouches into rough 4cm-5cm squares, season and brush with oil. Add to the hot griddle or pan with the tentacles and cook for 1-2 minutes on each side. Arrange the squid on warmed plates and spoon over the broad bean relish to serve.