At Home With Lorraine Kelly 2017 - 164
▲ FOOD & DRINK
utt e sh with
The Spaniards eat cuttlefish
by the bucket-load... and
they know their seafood.
Ask your fishmonger to get
some cuttlefish for you, and
to clean it, separating the
head and body. Sweet squash,
fiery nduja and herby marjoram
complete the package, making
an excellent dish.
You will need
½ butternut squash
Olive oil, for cooking
Sea salt and black pepper
50g nduja or soft, spicy chorizo
240g cuttlefish or squid, cleaned
Juice of ½ lemon
Small handful of marjoram leaves
Remove any seeds from the
squash, then cut it into
Light the barbecue and set for
direct/indirect cooking. Rub the
squash with olive oil and season,
then place directly on the grill in the
direct heat zone and cook for 2
minutes on each side to lightly char.
Transfer to the indirect heat zone,
close the lid of the barbecue and cook
for 25-30 minutes, checking and
turning it every now and again until
the squash is so and tender.
IF YOU CAN'T GET
HOLD OF CUTTLEFISH,
SOME MEATY, FRESH
SQUID WILL DO
Meanwhile, slowly heat the
nduja in a small saucepan with
splash of water on the stovetop
until it has just melted into a thick
sauce. Keep warm.
When the squash is done, move
it to the edge of the barbecue to
keep warm. Check the charcoal
is hot enough (it needs to be very hot
to uick y sear the cutt e sh .
Cut the cutt e sh into chunks
drizzle with olive oil and season
we . ace the cutt e sh direct y
on the grill in the direct zone and cook
quickly for 2 minutes on each side to
lightly char. Don't cook for any longer,
or it will become chewy.
Squeeze some lemon juice
over the cutt e sh then serve
with the squash, some nduja
sauce and a sprinkling of marjoram.
164 | AUGUST 2017