Raymond Blanc served up slow cooked squid and chorizo stew on Raymond Blanc: How to Cook Well.

The ingredients are: 1 tablespoon olive oil, 2 onions, peeled and cut into 10 wedges, 2 garlic cloves, peeled and finely sliced, 1 sprig thyme (or 1/4 teaspoon dried), 1 pinch cayenne pepper, 2 teaspoons smoked paprika, 45g tomato puree, 400g chopped tomatoes, 200ml white wine, 400g squid, skin and quill removed, scored and cut into 5cm pieces, 200g cooking chorizo, cut into 3cm pieces, 300g new potatoes, halved and handful parsley to serve.

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