Bring on spring

Revel in the best of the new season’s produce with recipes for spinach, squid and spring onions from Samuel Goldsmith

Slow-cooker puttanesca squid

Squid is often flash-fried, but it’s also great when slow-cooked. Inspired by classic Italian puttanesca sauce, this dish makes a great hearty lunch. 

SERVES 4 PREP 20 mins COOK 3 hrs 10 mins EASY

• 2 tsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed or finely grated
• 6 anchovy fillets
• large pinch of chilli flakes (optional)
• 1 tsp dried oregano
• 400g can cherry tomatoes or chopped tomatoes
• 600g prepared squid, tubes cut into rings, plus tentacles
• 3 tbsp capers, drained
• 150g pitted black olives
• 125ml non-alcoholic white wine (or use water)
• small handful of parsley, finely chopped
• crusty bread, to serve (optional)

1 Heat the oil in a frying pan over a medium heat and fry the onion for 6-8 mins until soft and beginning to brown. Add the garlic and anchovies and cook for 1 min more before scattering in the chilli, if using, and the oregano. Cook for 30 seconds, then tip into the slow cooker.

2 Pour in the can of tomatoes, then swill out the can using 1 tbsp water and pour this into the slow cooker. Add the squid, capers and olives. Pour in the non-alcoholic white wine and give everything a good stir. Cook on high for 3 hrs until the sauce has thickened a little (it will be soup-like). Serve in bowls with the chopped parsley scattered over and some crusty bread for dunking.

GOOD TO KNOW low cal • 2 of 5-a-day • gluten free