When the creator of BBC1's Saturday Kitchen presented the concept to host chef James Martin five years ago there's no doubt that when Martin compiled his wish list of chefs to have on the show, top of that list would have been Pierre Koffman - five years later and a dream comes true - here's a chef with no pretentions - at the Berkley Hotel's restaurant, La Tante Claire his signature dish was pig's trotter - and on Saturday's show the three-starred Michelin chef (one of only a handful in the UK) set about demonstrating a simple dish using the humble cuttlefish.........
the thickest part of three cuttles were separated, cleaned, squeezed together and frozen.......
the rest, including tentacles were finely chopped........
and sautéed in shallots and butter before adding the Bolognese sauce .......
meanwhile, the frozen cuttlefish were sliced on a meat slicer - there's a good chance that you could replicate this at home with a peeler.......
the sliced cuttlefish was then plunged in boiling water for 20 seconds and served as the 'pasta'
with the sauce on top plus garnish - for full details of the recipe and a chance to watch it for the next few days, head on over to the Saturday Kitchen web site........
meanwhile, the end of the cuttlefish season is nigh on Newlyn fish market.
