Angela Hartnett braised cuttlefish with pancetta, fennel, peas and tomatoes recipe on James Martin’s Saturday Morning

Angela Hartnett served up tasty braised cuttlefish with pancetta, fennel, peas, tomatoes and sourdough bread on James Martin’s Saturday Morning.

The ingredients are: 500gms cuttle fish scored and cut into strips, 2 tbsp olive oil, 1/2 head of fennel sliced into strips, 2 x cloves of garlic sliced, Pinch dried chili, 200gms fresh peas podded weight, 70ml fish stock or water, 70ml white wine, 1 x tin of tomatoes, Handful of chopped flat leaf parsley and 200g pancetta.

See recipes by James in his book titled: Home Comforts available from Amazon now.