• 1 tsp fennel seeds
  • 1 tsp caraway seeds
  • 1 tsp coriander seeds
  • 4 tbsp olive oil
  • 1 clove garlic, crushed
  • 2 large sticks celery
  • 2 medium squid, cleaned with the cones slit open
  • ½ lemon, juiced


  • STEP 1

    Put all the seeds together in a small frying pan, stirring them over a low heat until toasted. This will take about 6 minutes or until you notice the seeds starting to pop. Be careful not to scorch them over a high heat. Combine the seeds and the olive oil in a mixing bowl with the garlic.

  • STEP 2

    Take the celery sticks and de-string them. Holding each one on its side, shave the stick into the bowl with a potato peeler to get long ribbons of celery.

  • STEP 3

    Wipe the squid dry with kitchen paper. Roll it into a tube and slice it very thinly. Add the fine ribbons of squid to the bowl.

  • STEP 4

    Squeeze over the lemon juice adding a generous pinch of sea salt and a grind of black pepper. Mix well and leave to stand for 5 minutes. Pile the mixture onto the plates, spooning over the remaining juices.


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