We love this squid, direct from Monterey Bay, and we’re playing with its hollow form by stuffing it with fregola – a pasta which rolls like beads on the tongue – and squid tentacles, enriched with a foie gras demi-glace. This is thrown on the grill for a little smoke, and then onto a bed of vibrant, sweet gypsy peppers and lacinato kale.

Monterey Bay squid will be on the menu throughout the weekend.