- 400g fresh peas, podded
- 1 shallot, finely chopped
- juice 1 lemon, plus wedges to serve
- 3 tbsp olive oil
- 4 medium squid, cleaned (ask your fishmonger to do this) and cut into 5cm strips, leaving tentacles whole
- 50g butter, softened
- 100g samphire
- 85g bag watercress
- 1 tsp chopped flat-leaf parsley
- Bring a large pan of salted water to the boil, add the peas and cook for 3 mins until tender. Drain and leave to steam-dry.
- Tip the shallot into a bowl with 1 tbsp lemon juice, olive oil, squid and lots of black pepper. Toss everything together and leave to sit for a few mins.
- Meanwhile, place a frying pan over amedium heat. When the pan is hot, pour in the dressed squid. Cook for 3-4 mins, moving it around the pan until the tentacles curl up and the squid pieces turn opaque. Add the butter, samphire and peas, toss together for a few mins, season well and remove from the heat.
- Scatter the watercress over a large serving dish. Tip over the squid, peas and samphire, strew with the parsley, add a squeeze more lemon juice and eat warm, with lemon wedges.