Hélène Darroze cooks a starter of squid with black risotto and parmesan sauce squid cooked inn duck fat on Saturday Kitchen.

The ingredients for the parmesan emulsion are: 250ml light fish stock, 50ml whipping cream, 250ml crème fraîche liquid and 200g parmesan, grated.

For the confit tomato petals: 3 tomatoes, skinned and deseeded, 2 tbsp olive oil and salt and freshly ground black pepper.

For the rice: 20g duck fat, 50g beef marrow, chopped, 1 shallot, finely chopped, 180g risotto rice, such as carnaroli acquarello, 200ml dry white wine, 500ml chicken stock, pinch Espelette chilli powder, 5g squid ink and 100ml of whipping cream.

For the squid: 720g squid, cleaned and scored, salt, 70g duck fat, 60g cured chorizo, cubed, 2 sprigs parsley, 1 lemon, juice only, 250ml white stock and 15g butter and 1 tsp olive oil.