CJ Jackson use plenty of turmeric for a healthy take on a slow cooked cuttlefish curry on today’s episode of Sunday Brunch.

The ingredients are: 2 medium cuttlefish (approx 500g each) prepared into tentacles and head, 1 large onion, finely sliced, 3 tbsp coconut oil, 1 green chilli, de-seeded and finely chopped, 2.5cm piece fresh turmeric, peeled and finely grated, 2.5cm piece fresh ginger, peeled and finely grated, 1 tsp ground cardamom, 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp garam masala, 400g can coconut milk, 300ml best fish stock, 4 tbsp Greek yoghurt, a large handful of roughly chopped coriander, Squeeze of lime juice, Salt and freshly ground black pepper.