Kindly Donated by

Mark Hix




  • Serves 4200g Pearled Spelt, soaked in cold water for 3-4 hours
  • 2 tbsp rapeseed oil 50g 
  • 6 sachets squid ink (available to order from good fishmongers)
  • 1ltr fish stock
  • 120g butter 
  • 150g cleaned squid, cut into small, rough 2-3cm squares 
  • 1tbsp chopped hedgerow or three-cornered garlic or garlic chives
  •  1tbsp chopped parsley 
  • 1tbsp chopped chervil

Serves 2 



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 get your spelt ingredients:

14th March 2019

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