This light, summery dish would make a real showstopper starter or light lunch. If you can’t get hold of cuttlefish, you can use squid or octopus instead.
10 fresh mint leaves
50ml/2fl oz Chardonnay vinegar
2 tbsp light olive oil
¼ watermelon, peeled, seeds removed and flesh cut into 2.5cm/1in cubes
8g chilli flakes
2g black pepper
2g cumin seeds
2g fenugreek seeds
2g rock salt
10g/¼oz caster sugar
small knob unsalted butter
50g/2oz toasted flaked almonds
8 radishes, with leaves (preferably French breakfast)
1 cuttlefish, cleaned and prepared (ask your fishmonger to do this for you), cut into 3mm/⅛in thick strips
spicy edible flowers (such as nasturtium)
2 whole peeled almonds, grated
Clean and wash the cuttlefish. Remove the bone and open up the body. Remove the ink sac and discard or use for another recipe. Remove the guts and skin. Wash and dry the white flesh and then cut into 3mm/⅛in thick strips.
Finely slice the mint, removing the thick central vein. Mix with the vinegar and stir in the olive oil. Set aside.
Heat a griddle pan and grill the melon until deeply coloured.
Using a spice grinder or a small food processor, blend the spices and salt together. Stir in the lemon zest.
Put the sugar into a heavy-based pan and heat until it forms a light golden-brown caramel. Add the spice mix, butter and flaked almonds. Stir well and drizzle with a teaspoon of lemon juice. Pour onto a tray and set aside to cool. Once cool chop roughly.
Pick and reserve the radish leaves. Wash and slice the radishes and place in ice-cold water until ready to serve.
Heat a non-stick pan. Dress the cuttlefish in the mint dressing, then fry in the pan until lightly coloured. Once cooked, return the cuttlefish to the dressing.
To serve, place the cuttlefish on serving plates. Add the melon, radishes and caramelised almonds. Garnish with edible flowers, radish leaves and freshly grated almond.
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James Martin presents with help from chefs Paul Ainsworth and Florence Knight.