INGREDIENTS 500g squid
150g spicy chorizo, roasted and thinly sliced
100g fresh broad beans, shelled
20g wild garlic leaf
20g garlic butter
Salt & freshly ground pepper
10ml vegetable oil
METHOD With a sharp knife open the pieces of squid, wash thoroughly under running water and dry.
Score the softer side of each piece of squid and season with salt and pepper. Cover the pieces lightly with oil and place on a hot chargrill.
As soon as the pieces begin to char, remove from the grill and place in a frying pan with the chorizo, garlic butter and broad beans. Once heated and cooked through, at the last minute add the shredded wild garlic and a squeeze of lemon juice and serve immediately.
Richard Kirkwood, head chef, J Sheekey, London