Faster Chef

Every week Jon Cuthill invites some of the South's best chefs to take the Faster Chef Challenge. Their task is to cook a meal live on the radio in under five minutes, and make it look, smell and taste delicious. You can also click on the link below to download other recipes from the series.

Squid and Chorizo Salad

Ingredients

• 180g Squid
• 60g Chorizo
• 75g Mixed Leaf
• 1 Bunch Radish
• 25g Sun Blushed Tomatoes
• 20ml Olive Oil
• 10 Ml White wine vinegar
• 100ml Balsamic Vinegar
• 75g Castor Sugar

Martin Dawkins, The Bugle in Hamble

Method

1) Cut the Squid and Chorizo into desired shape & size.
2) Place a frying pan on a high heat add oil, Coat the squid in corn flour .
3) When the oil is hot place squid into the pan, cook until a light brown colour on both sides.
4) Take the squid out and place on a tray to drain excess oil.
5) Add the chorizo to the pan and sauté.
6) Slice the tomatoes and radishes and mix into the mix leaf and add the vinaigrette.
7) Add the chorizo to the salad and place on the centre of the plate.
8) Bring Balsamic and Castor sugar to the boil and reduce until coats the back of a spoon 
9) Mix Olive Oil and White Wine Vinegar together and shake.
10) Place the squid around the outside, drizzle with the balsamic reduction and the cooking liquor from the pan.

You can listen to Jon Cuthill on BBC Radio Solent every weekday from 9am-12.30pm.