Recipe Tag: squid


Pork & Shiitake-Stuffed Squid

While I love the texture that cellophane noodles provide I’m often infuriated by the mess they make when trying to separate them out – I’ve found the solution is to buy packets where they are bundled into small portions of around 50g, which are perfect to use here. I used frozen squid bodies, but you could use fresh. Incidentally this mix is delicious used as a filling for dumplings.



This playful dish gives an unusual riff on the pasta and ragù theme. In fact the pasta isn’t pasta at all, but ribbons of seldom-used squid shells. For best results make the day before serving. Note that for our photo Simon added a special touch, a parsley foam.