This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
This beguiling baby cuttlefish recipe from Angelo Sabatelli is full of surprises. A sheet of 'paper' made from cuttlefish and egg white is draped over the raw baby cuttlefish, before being sprinkled with a 'sea liquorice' made of squid ink and seaweed.
Get in touch