SPELT COOKED IN INK WITH SQUID & HERBS

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• 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.