Theo Randall served up tasty chickpeas and Swiss chard with pan-fried cuttlefish and polenta fritta on Saturday Kitchen.<\/p>\n
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.<\/p>\n
For the cuttlefish: 100ml full-fat milk, 50g \u201800\u2019 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.<\/p>\n
For the polenta fritta: 100g bramata polenta, 200ml full-fat milk, 150g \u201800\u2019 flour, 250ml sunflower oil, 1 red chilli, deseeded and finely chopped, 1 tsp finely chopped flat-leaf parsley leaves and sea salt.<\/p>\n