Whole cuttlefish, straight out of the sea (complete with famous budgerigar bill-sharpener – ‘the mantle’). Whereas the octopus is all tentacles and not much body, the cuttlefish is tentacle-poor and body-rich – yielding a superb piece of thick, brilliant white meat. Plus untold quantities of ink. What an adventure! To cook: sear for about eight minutes or poach for about 20.

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