4 |
hake portions, filleted and pin-boned |
2 |
medium squid, prepared and cut into rings, (see note) |
100g |
sea salt |
2 |
garlic cloves, peeled |
2 teaspoons |
parsley, chopped |
|
olive oil, for cooking |
100g |
butternut squash, peeled, deseeded and cut into 1 cm dice |
1 |
leek, trimmed, washed and cut into 1 cm pieces, (white part only) |
1 |
dutch red chilli, deseeded and chopped |
4 |
spring onions, trimmed and sliced |
|
cornish sea salt |
|
freshly ground black pepper |