Squid salad with 'nduja and crème fraîche

Buy cleaned squid tubes and cut one of them into evenly sized 0.5cm ringlets. Bring a pan of salted water to the boil and add the juice of a lemon. Drop the squid in for 30 seconds, strain and refresh in ice cold water. Remove from the water and store in the fridge until required.

For the 'nduja balls, mix 1/2 grated shallot with 40g 'nduja and 100g porc mince. Add 15g breadcrumbs, mix well and form into 8 (ca 20g) balls

Place a frying pan over a medium-high heat with a small amount of olive oil. Fry the balls until golden brown on all sides, remove from the pan, season with salt and allow to rest

Cut or tear a slice of sourdough bread into bitesize chunks. Mix with 1 tbsp olive oil, season with salt and place into a preheated oven set to 180°C/gas mark 4 for 10-12 minutes until crunchy and golden brown. Remove from the oven and store in a warm place

For the vinaigrette, combine 13ml Chardonnay vinegar, salt and 40ml good olive oil in a bowl, or container with lid. Whisk or shake until combined. Taste and adjust the seasoning accordingly

To prepare the salad, pick out 15g bright green frisée leaves and combine in a bowl with a sliced spring onion, 3g picked chervil leaves and 10g pea shoots. 

Just before serving, add the croutons and dress to taste

Pan-fry the squid in a very hot pan with olive oil for 10-15 seconds, remove. Reheat the 'nduja balls in the same pan. Serve the hot squid and 'nduja on the dressed salad with some dollops of créme frâiche to finish

(Here Dominic Chapmans original recipe)

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