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Recipe: Squid, Celery & Tomato

12 October 2018 at 12:37


I have not used squid before in this series, so I thought it might be time to rectify that. Squid is most common, served battered in rings! But it is delicious cooked quickly so that it keeps its delicate texture. You can also cook it for a long time, until it melts in the mouth in a stew or soup. Squid is available right now and this simple idea can remind you of the summer just past!


Head of celery, outer sticks removed, but keep some of the green leaves
1 garlic clove, peeled and finely chopped
1 tsp Trotter’s Hot Pepper dipping sauce
2 squid, cleaned and sliced
2 tblsp white wine vinegar
200g cherry tomatoes (oval ones if available), eyes removed and halved
Handful flat parsley leaves, roughly chopped with some of the celery leaves 50ml Gift of Oil, garlic oil 2 tsp Gift of Oil, sun dried tomato balsamic vinegar 8 basil leaves Sea salt and freshly ground black pepper


  1. Cut the celery sticks in thin diagonal slices; place in a large bowl and mix with the garlic and dipping sauce.
  2. Bring a pan of water to the boil with a little salt and wine vinegar, and plunge the squid in. As soon as the flesh turns white, drain and add to the celery.
  3. Add the halved tomatoes and parsley/celery mix. Add the olive oil and balsamic vinegar and season lightly with salt and pepper.
  4. Serve with the basil leaves, torn and scattered.


Recipe by Christopher Trotter
Food photography by Caroline Trotter