Charred squid with cannellini bean mash, rocket and chilli

Method

1. Drain the soaked beans and place in a large pan of cold water. Bring to the boil and cook briskly until tender; drain.

2. Score the squid lightly in a criss-cross pattern. Meanwhile, heat a griddle pan until very hot.

3. Season the squid lightly with salt and freshly ground pepper and add to the griddle pan. Cook for 1 minute on each side until charred on both sides.

4. Remove the squid from the heat and set aside. Reserve 75ml of the cooking juices.

5. In a frying pan pan, heat the olive oil and add the garlic, onion and chilli. Add the drained beans and reserved juices, mix together and simmer for roughly 8 minutes till the liquid has evaporated.

6. Mash with a fork. Season to taste with salt and freshly ground pepper and finally add the basil.

7. To serve, place a mound of the bean mash in the centre of each plate and top with a handful of rocket and charred squid. Serve immediately.

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Ingredients

225g canellini beans, soaked overnight
8 medium Squid, cleaned
1 pinch salt and fresh ground black pepper
1 splash extra virgin olive oil
3 garlic cloves, finely sliced
1 medium onion, finely sliced
1 pinch dried chilli
1 bunch Basil, shredded
4 handfuls Rocket

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