1 small bulb fennel, thinly sliced
60ml olive oil
1 small carrot, thinly sliced on the bias
1 small banana shallot, thinly sliced
Salt and pepper
3 medium squid, cut into rings or criss-cross scored on the inside in 2in squares
1 red chilli, sliced
For the marinade
100ml olive oil
100ml grapeseed oil
11½tbs white wine vinegar
5 coriander seeds, crushed
2 white peppercorns, crushed
2 star anise, ground
2 whole cloves, ground
½tsp fennel seeds, ground
Heat the marinade ingredients to simmering point. Remove and leave to infuse.
Saut‚ the fennel in 30ml oil for five minutes. Add carrots and shallots and cook for a further two minutes. Season and put in a bowl. Pour the marinade over and cool.
Season the squid and chilli. Wok-fry in two batches in remaining oil. Using a 5-7cm pastry ring, spoon the vegetables in the bottom then top up with the squid. Drizzle marinade around and serve.
Photo © Alan Donaldson