400g fresh squid, cleaned

12 pea shoots

1 tsp Sczechuan pepper

1tsp dried chilli flakes

6 tbs cornflour

2 tbs flour

1 tbs Maldon sea salt

10ml olive oil

salt and freshly ground black pepper



600g risotto base, cooked (see previous recipe)

100g butternut squash 

40g broad beans, peeled

40g Parmigiano Reggiano, grated

100ml double Jersey cream




Cook the butternut squash in slightly salted boiling water until tender. Drain and purée in a liquidizer.

Add to the prepared risotto base together with the broad beans, double cream and grated Parmigiano Reggiano. Keep warm.



Place the Sczechuan pepper, chilli flakes, cornflour, flour and Maldon sea salt in a pestle and grind. Transfer to a bowl.

Finely slice the squid into rings and dry well. This is very important as it will be rather gluey if you don’t.

Add to the ground dry ingredients and mix well to coat.

Heat a heavy based frying pan, add the olive oil and add the squid. This will cook very quickly – 90 to 120 seconds.


To serve

Place the risotto on a plate, drain the squid and immediately place the squid on top. Decorate with the pea shoots.


Chef's Tip

Catch your own squid with a “squid rig” in late August.


Longueville Manor

Longueville Rd, St.Saviour, Jersey JE2 7WF

+44 1534 725501