Recipe for Grilled Cuttlefish with Ratatouille and Beans 
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Yield:
4 servings
Ingredients:
Amount Ingredient
600 gm , 12 fillets and 12 head fresh cuttlefish (1lb 5z)
275 gm Broad beans, shelled (9 1/2lb)
70 gm Spring onions, chopped (2 1/2oz)
70 gm Mixed peppers, finely chopped (2 1/2oz)
70 gm Aubergine, finely chopped (2 1/2oz)
85 gm Courgettes, finely chopped (3oz)
115 gm Tomatoes, skinned seeded and chopped (4oz)
1 tsp Dried thyme
2 tbl Fresh rosemary, chopped
2 tbl Fresh dill, chopped
Instructions:
Instructions: Pre-heat the grill until hot.

Toss the cuttlefish with 1 tbsp of olive oil, thyme and rosemary and season with salt and pepper. Place on the grill pan under the grill for 10 minutes, turning half way through.

Meanwhile, heat a large frying pan until hot and add 1 tbsp of olive oil and half the spring onions. Cook for 2 minutes before adding all the vegetables, except the broad beans. Cook for 5 minutes until tender. Remove from the pan and keep warm.

Heat a medium frying pan until hot then add the remaining olive oil, spring onions and broad beans. Stir fry for 2–3 minutes until hot. Add the dill and season with salt and pepper. Divide the broad beans amongst 4 plates, place the cuttlefish on top with the ratatouille spooned over.

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