Theo Randall served up tasty chickpeas and Swiss chard with pan-fried cuttlefish and polenta fritta on Saturday Kitchen.

The ingredients tor the chickpeas and Swiss chard are: 500g Swiss chard, leaves separated from stalks, stalks roughly chopped, 6 tbsp extra virgin olive oil, 1 garlic clove, thinly sliced, 100g datterini tomatoes or cherry tomatoes, quartered, 1 x 700g jar chickpeas or from a tin, drained and rinsed, sea salt and freshly ground black pepper.

For the cuttlefish: 100ml full-fat milk, 50g ‘00’ flour, 1kg cuttlefish, skinless, cleaned and cut into 1cm strips, 4 anchovy fillets in olive oil, finely chopped, 1 tsp flat leaf parsley, chopped, 1 red chilli, deseeded and finely chopped, 1 lemon, sea salt and freshly ground black pepper.

For the polenta fritta: 100g bramata polenta, 200ml full-fat milk, 150g ‘00’ flour, 250ml sunflower oil, 1 red chilli, deseeded and finely chopped, 1 tsp finely chopped flat-leaf parsley leaves and sea salt.

See recipes by Theo in his book titled: The Italian Pantry: 10 Ingredients, 100 Recipes – Showcasing the Best of Italian Home Cooking available from Amazon now.