Delicious, sustainable squid, cooked in seconds, served with a tangy ponzu dressing.
For the squid, heat a griddle pan until searing hot.
Season the squid with salt and black pepper and a drizzle of oil.
Place onto the griddle and cook on each side for 30 seconds until charred and just cooked through.
Remove and squeeze the lime over the top.
For the creamy ponzu dressing, place all the ingredients, except the vegetable oil into a small food processor and blend to a purée.
Gradually add in the vegetable oil until a thin mayonnaise forms.
Check the seasoning and add more yuzu juice if desired.
To serve, scatter the cress and leaves over each plate, then place a squid on top and drizzle with the creamy ponzu dressing.
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James is joined by chefs Theo Randall and Jack Stein, plus Gary Kemp.
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