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Kasper Gaard's squid, leek and horseradish
Kasper Gaard's squid, leek and horseradish
added by Hugh's Three Good Things

Kasper Gaard's squid, leek and horseradish, taken from Hugh's Three Good Things on More4. Hugh's recognised a simple pattern that underpins so many well-loved dishes – that they are little more or less than three good things on a plate and in this series, he pursues that idea, experimenting with different flavours and textures.

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Prep time
  • 10 mins
Cook Time
  • 5 mins
  • 4
  • Whole squid, cleaned and prepped
  • Leeks, very finely sliced
  • Fresh horseradish
  • Lime
  • Golden caster sugar
  • Red onion, very finely diced
  • Extra virgin olive oil
  • Sea salt and freshly ground black pepper
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Slice the squid tube into rings. Boil the rings in plenty of salted, boiling water for 2-3 minutes or until just tender. Remove and leave to cool.

Meanwhile, blanch the thinly sliced leeks for 1 minute in boiling water. Remove and refresh in iced water to stop the cooking process.

Fry the tentacles in a hot pan with a dash of oil until crisp. Season with salt and leave to cool on absorbent paper.

Once the squid tubes are cooled mix together with the leeks and grate over the horseradish. Squeeze over the lime juice, a pinch of sugar and the onion. Mix well.

To serve place the squid tube mix onto a serving plate and serve with the crisp tentacles on top.


Get the book that inspired the series: Hugh's Three Good Things.


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