River Cottage

Slice the cuttlefish bodies into strips about 1" wide and cut the tentacles into individual pieces.

Heat up 1tbsp of sunflower oil in a frying pan. Season the cuttlefish with salt and pepper and fry in batches until it achieves a golden brown colour. Then tip into a casserole.

Add the fish stock and tomato sauce and bring up to the boil, then turn down and simmer gently.

Meanwhile, add a little more oil to the cuttle pan and add the onions and celery. Sweat down for about ten minutes or until soft, then add the garlic. Continue cooking for another five minutes on a low heat, then add to the stew. Pair two strips of peel off the lemon with a potato peeler, then carefully scrape off the white pith with a knife. Add to the stew.

Cook for at least an hour or until the cuttlefish is looking almost completely tender.

Slice the tough ends off the fennel (keep the green fronds for later), peel back the outer casing and slice the heart in half. Cut into wedges so that each piece has a piece of the core holding it intact. Add the potatoes and fennel to the stew and cook for another 20 minutes, or until the potatoes are cooked and the fennel is almost cooked through but retaining a slight bite.

Add the ink. Taste for seasoning.

Serve the stew garnished with the sprigs of fennel fronds.

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