Ingredients

• 300g/11oz dried borlotti beans
• 1 sprig sage
• 1 red chilli
• pricked with a knife
• 1 garlic clove
• cut into quarters
• 2 tomatoes
• 3 tbsp olive oil
• 1 tsp red wine vinegar
• salt and freshly ground black pepper
• 6 whole fresh squid
• drizzle extra virgin olive oil
• 1 red chilli
• de-seeded and finely chopped
• 3 anchovy fillets
• chopped
• 2 tbsp flatleaf parsley
• chopped
• ½ lemon
• juice only
• salt and freshly ground black pepper
• handful chopped rocket
• dressed with olive oil and lemon juice

Directions

• For the beans
• soak the borlotti beans overnight in plenty of clean cold water.
• Drain the beans and transfer to a large pan with three times the volume of water. Add the sage
• chilli
• garlic and tomatoes.
• Bring to the boil then reduce the heat to a simmer. Simmer gently for one hour or until the beans are tender (the time may vary depending on the age of the beans).
• Drain off three-quarters of the cooking liquor then transfer the beans and the remaining cooking liquor into a bowl. Remove and discard the chilli and sage. Remove the garlic
• mash with a fork then return to the beans and stir through.
• Season with salt and black pepper and stir in the olive oil and vinegar.
• For the squid
• peel off the wings and outer membrane and remove the head and intestines. Cut in half lengthways and scrape out the inside with a knife. Wash thoroughly with cold water and pat dry.
• Lay the squid pieces flat
• skin-side down
• and score with a sharp knife in a criss-cross pattern.
• Season the squid with salt and freshly ground black pepper and rub a little olive oil into the skin.
• Place a non-stick pan over a medium heat. When hot
• add the squid
• scored side down. Cook for one minute until golden-brown
• then turn over.
• Add the chilli
• anchovy fillets
• parsley and lemon juice to the pan.
• Remove the squid and quickly slice into bite-sized pieces. Return immediately to the pan and toss briefly through the other ingredients.
• To serve
• place a spoon of the borlotti bean mixture in the centre of a plate. Place a small amount of rocket on top and then the chopped squid.