Tom Kitchin serves up a tasty potato risotto with braised squid and rice powder dish on Saturday Kitchen.

The ingredients for the braised North Sea squid are: 3 whole squid, tubes removed, wings and tentacles removed and reserved, 2 tbsp olive oil, 3 tbsp finely chopped shallots, 3 tbsp finely diced fennel, 2 garlic cloves, chopped, 1 tsp curry powder, 1 tsp cumin powder, 1 tbsp tomato purée, 50ml white wine, 500ml fish stock, 1 bouquet garni, salt and freshly ground black pepper.

For the potato risotto: ½ onion, chopped, 1 garlic clove, chopped, olive oil, 200g potatoes cut in to small rice size dice, 200g risotto rice flour, 50ml white wine, 1 litre chicken stock, 20g butter, diced, 100g black trumpet mushrooms, 2 tbsp Parmesan cheese, grated, 1 tbsp chopped dill, 1 tbsp chopped chives, 1 tsp chopped parsley and 2 tbsp sea purslane, leaves picked.