This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
With a splash of colour, Roberto Petza's simple seafood starter recipe contains a wonderful array of flavours and textures. Delicate baby squid are coated in a fragrant herb oil before being grilled to give a slight char and bite. These are then served with a rich smoked ricotta cream and the crunch of fresh, raw salad vegetables.
Get in touch