4 small whole squid
1 medium aubergine
A handful of heritage tomatoes
A generous bunch of rainbow chard, or any similar leafy green
A knob of butter
Toasted pumpkin seeds
Salt & Pepper
Give your squid a quick rinse out under the tap. Place them in a dish to marinate with some olive oil, a generous pinch of sumac, a few slices of lemon and some pepper. Cover and put in the fridge.
Wash and chop the chard into thick ribbons, slicing the colourful stalks in half, lengthways. Slice the tomatoes and set aside in a bowl with some olive oil, salt and pepper.
If you have a gas hob, use a pair of tongs to turn the whole aubergine over a naked flame until the outer skin is completely scorched but the centre is soft and smokey. Without a gas hob, you can half the aubergine and, scoring the middle in a criss-cross pattern, place it under the oven grill for 10 minutes.
Spoon the fragrant, smokey aubergine into a bowl, making sure to discard all of the charred skin. Add a squeeze of lemon juice, a pinch of sumac, splash of olive oil and salt and pepper and mash together with a fork until combined and relatively smooth.
Now carefully spoon the smokey aubergine into the bodies of the squid and use a cocktail stick to secure the ends shut, otherwise the aubergine will spill out when frying.
Heat a little oil in a frying pan over a medium-high heat and line up the stuffed squid. Cook for 2-3 minutes on each side, adding the tentacles in at the end. Watch these curl up as they cook!
Set the squid aside and cover with some foil to keep them hot. Meanwhile melt a knob of butter and fry through your chard in the same pan; the leaves will absorb all the flavours left behind by the squid.
To plate up, line up the stuffed squid on a bed of buttery chard, surround with the heritage tomatoes and sprinkle over a handful of toasted pumpkin seeds.