River Cottage

Preheat oven to 180 C

Warm chickpeas through in a pan over a medium heat with the stock and garlic

Toast the coriander seeds in the oven for 1-2 minutes until fragrant (you could toast on the hob if desired). Remove once aromatic and add to the saucepan with the chickpeas and mix well. Add a drizzle of olive oil and continue to cook.

Cut down the center of the squid tube following the line on the tube. Remove any bits of membrane inside and score the inside in a cross hatch pattern. Leave the tentacles whole.

Heat a griddle until smoking hot and griddle the squid (tentacles and tube) for 1 minute on each side until just cooked through and curled up. Remove and transfer to a bowl. Dress with the chili and a glug of extra virgin olive oil, a pinch of salt and a squeeze of lemon juice to taste. Mix well.

Add the chickpea mix, gently combine, plate and serve.

This recipe is one of hundreds of new recipes which can be found in the book which inspired the series, Hugh's Three Good Things.

LINKS

• Challenge Hugh and win a £2,000 River Cottage bundle
• Check out Hugh's Scrapbook on Channel 4