Squid, samphire & pea salad

• fresh pea↗400g g

  podded

• shallot↗1

  finely chopped

• juice 1 lemon

  plus wedges to serve

• olive oil↗3 tbsp tbsp
• medium squid↗4

  cleaned (ask your fishmonger to do this) and cut into 5cm strips, leaving tentacles whole

• butter↗50g g

  softened

• samphire↗100g
• bag watercress↗85g g
• chopped flat-leaf parsley1 tsp tsp

Step-by-step instructions

1. 1

   Bring a large pan of salted water to the boil, add the peas and cook for 3 mins until tender. Drain and leave to steam-dry.

2. 2

   Tip the shallot into a bowl with 1 tbsp lemon juice, olive oil, squid and lots of black pepper. Toss everything together and leave to sit for a few mins.

3. 3

   Meanwhile, place a frying pan over a medium heat. When the pan is hot, pour in the dressed squid. Cook for 3-4 mins, moving it around the pan until the tentacles curl up and the squid pieces turn opaque. Add the butter, samphire and peas, toss together for a few mins, season well and remove from the heat.

4. 4

   Scatter the watercress over a large serving dish. Tip over the squid, peas and samphire, strew with the parsley, add a squeeze more lemon juice and eat warm, with lemon wedges.