stuffed squids

This recipe was invented on a trip to Antarctica when food was becoming scarce and we were dreaming of dishes that we would cook once we got home. I’ve since made it several times. You need 2 small, prepared squid per person (get the fishmonger to prepare them – life’s too short to do this yourself). For the filling (NOTE: this is per squid) about 2oz smoked prawns (cooked and peeled); 4 button mushrooms, sliced and 2 cherry tomatoes. and (NOTE: this is for the whole dish) One small leek or onion, finely sliced; chopped mixed herbs (fresh or dry); grated cheese; 2 tbsp cream and 1 tsp sweet chilli dipping sauce. First cut up the tentacles of the squid and wash out the sacks. Using butter, fry the leek or onion until it’s lightly browned. Add the tentacles, prawns, mushrooms and tomatoes. Cook until the mushrooms start to brown. Add mixed herbs and seasoning to taste. Add the cream and sweet chilli and cook till it reduces and thickens. Remove from the heat and allow to cool. Grate some cheese (parmesan is good) and mix it with the filling. Pack into the squid sacks and close the ends with cocktail sticks. Fry the sacks to colour them and put in an ovenproof tray. Cover with tin foil and bake at GM 5 till hot right through. Serve with a light salad (lollo rosso lettuce looks like seaweed) as a starter or as with toast as a snack. Any spare filling can be frozen for another time.