Chef’s note: If you are unable to source fresh cuttlefish, calamari is a great alternative. You can also substitute the red vein sorrel, mustard greens and endives for any leafy green in your garden or available at your local green grocer.
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For the braised fennel – heat the olive oil and butter in a heavy-based pan over medium heat. Add the fennel, lemon, and garlic, season with salt and pepper, then add the chilli flakes. Reduce to a low heat, cover and cook for 45 minutes, turning occasionally, until the fennel is soft and tender.
Slice the cuttlefish into large squares and crosshatch the flesh. In a mixing bowl, combine the dried chilli flakes, garlic, parsley and 50ml of olive oil together with salt and pepper, then add the cuttlefish and mix thoroughly. Bring a BBQ or grill to a high heat and cook the cuttlefish for 2-3 minutes on each side, or until golden and cooked through. Remove from heat and squeeze over the lemon juice.
Meanwhile, mix the heirloom tomatoes, salad leaves and braised fennel together in a bowl. Season with salt and pepper and the remaining olive oil.
To serve – toss the cuttlefish and its juices gently with the greens and plate.
600g cuttlefish, cleaned
½ tbsp dried chilli flakes
2 cloves garlic, chopped
1 handful parsley, chopped
80ml extra virgin
olive oil
juice of 1 lemon
4 small heirloom
tomatoes, quartered & de-seeded
1 handful red vein sorrel
1 handful mustard greens
1 handful endive leaves
salt & pepper
braised fennel
¼ cup vegetable oil
2 tbsp butter
2 small bulbs fennel, stalks trimmed
1 small lemon, quartered & de-seeded
4 cloves garlic, sliced
¼ tsp chilli flakes