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Charred Squid, Tomatoes, ’Nduja and Basil
Ingredients
  • 2 large squid, ink sacks removed and cleaned
  • 400g Datterini tomatoes or baby plum tomatoes, cut in half
  • 2 cloves garlic, sliced
  • 1 red chilli, finely sliced
  • ½ a small bunch basil, leaves picked
  • 100ml extra-virgin olive oil
  • 100g piece ’nduja, crumbled or from a jar
  • 25ml  rapeseed oil
  • ½ small bunch flat-leaf parsley
  • ½ lemon, juiced
  • toasted sourdough, to serve
Steps
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