1 piece of fresh ginger, about 2cm, peeled and chopped
Ricotta cream
100g of smoked ricotta
100g of extra virgin olive oil
1 pinch of salt
To serve
20g of carrots, peeled and diced
20g of celery, diced
20g of fennel, diced
20g of radishes, cut into wedges
edible flowers
fronds of fresh dill
nasturtium leaves
red vein sorrel leaves
pepper
Method
1
Place the herbs, shallot, garlic and ginger in a blender with the olive oil. Blitz together to form an aromatic herb oil, with a similar consistency to pesto
25g of thyme
25g of rosemary
25g of sage
25g of bay leaves
1 shallot, peeled and chopped
1 garlic clove, peeled and chopped
1 piece of fresh ginger, about 2cm, peeled and chopped
100g of extra virgin olive oil
2
Place the squid in a shallow dish and pour over the herb oil, mixing until the squid are evenly coated in the oil. Cook the squid under a hot grill for a few minutes, turning regularly to ensure they are evenly cooked
12 baby squid
3
Meanwhile, place the smoked ricotta and olive oil in a high-sided container and blitz with a hand blender to form a smooth cream. Season with a pinch of salt and divide between serving plates
100g of smoked ricotta
100g of extra virgin olive oil
1 pinch of salt
4
Top with the grilled squid, pouring over any of the remaining herb oil. Scatter over the chopped vegetables and garnish with bright edible flowers, dill sprigs and sorrel leaves. Finish with a dusting of ground pepper to serve