Shopping BasketLatest NewsCompetitonKeep Me Updated
Sharpham Park
Like Us, Follow Us  PintrestInstagramTwitterFacebook

Spelt Cooked In Ink With Squid & Herbs



Kindly Donated by

Mark Hix


Ingredients:



Serves 2


Method:

Heat the rapeseed oil in a heavy-bottomed saucepan, add the drained spelt and stir on a low heat for a minute or so, without allowing it to colour.

Add the squid ink, stir well, then slowly add the stock, a ladle or two at a time, ensuring that all the liquid has been absorbed before adding more, stirring constantly.

When the spelt is tender and cooked, stir in two-thirds of the butter and a little more of the stock if the risotto seems a bit too dry; the consistency should be wet but not runny. Meanwhile, heat a heavy frying pan with the rest of the butter and cook the squid on a high heat for a minute or so, then stir in the herbs.

To serve, spoon the spelt on to warmed serving plates and scatter the squid over.


Don't forget to buy your Sharpham Park ingredients :


Organic Pearled Spelt
Buy Now >

< Back to all Recipes