17 Jul 2017

Thomasina Miers’ recipe for blackened squid with braised fennel


The secret to Greek cuisine is to let brilliant produce speak for itself, as this rich fennel stew topped with griddled squid sh


Today’s recipe is very much inspired by what I ate the last time I was in Greece: simple, but full of flavour and reliant on the sheer quality of a few key ingredients, notably the lemons, olive oil and olives. In this dish, the fennel caramelises and sweetens in the pan, while the wine brings a deliciously savoury taste to proceedings – in fact, the combination of wine and olive oil works beautifully in any braise. If you can’t eat bread, consider adding a touch of rice to the braise, or some simmered pearl barley (both would be delicious, but don’t overdo the amounts), but in any event, the squid is the star of this show. And if you like a touch of heat, as I do, there’s nothing to stop you adding a pinch of dried chilli flakes to the fennel at the beginning. For recipe click here.