Ingredients
(serves four)

For the purée
12 small courgettes
1tbs olive oil
10ml chicken stock
25g mint leaves
Black pepper oil
Xeres vinegar

For the calamari
1tbs maple syrup
12 baby squid, cleaned and sliced
1tbs coriander
1tbs mint, finely chopped

Peel courgettes quite thickly (about 5mm). Pan-fry the peelings in the olive oil and add the chicken stock. Fast boil for five minutes and take off heat. Pass through a blender with the mint. Season.

Heat maple syrup in saucepan until almost smoking. Add the calamari and cook until opaque - this should only take a very short time. When cooked, add the coriander and mint.

To serve, warm through the purée if necessary. Place spoonful on plate and then arrange calamari on top. Drizzle black pepper oil and Xeres vinegar around the outside. Serve.

NB: The purée is at its best if made à la minute. As with all green vegetable purées, the vibrant green colour will start to resemble a murky green-brown if left standing for too long - not too appetising.

by Claude Bosi

Photo © Rob Whitrow