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Chickpeas and Swiss chard with pan-fried cuttlefish and polenta fritta
Fruit and vegetables
500g/1lb 2oz
Swiss chard
, leaves separated from stalks, stalks roughly chopped
1
garlic
clove, thinly sliced
100g/3½oz datterini
tomatoes
or cherry
tomatoes
, quartered
1 tsp flat leaf
parsley
, chopped
1 red
chilli
, deseeded and finely chopped
1
lemon
1 red
chilli
, deseeded and finely chopped
1 tsp finely chopped flat-leaf
parsley
leaves
Tins, packets and jars
1 x 700g jar
chickpeas
or from a tin, drained and rinsed
100g/3½oz bramata
polenta
Cooking ingredients
6 tbsp extra virgin
olive oil
sea salt and freshly ground
black pepper
50g/1¾oz ‘00’
flour
4 anchovy fillets in
olive oil
, finely chopped
sea salt and freshly ground
black pepper
150g/5½oz ‘00’
flour
250ml/9fl oz
sunflower oil
sea salt
Dairy, eggs and chilled
100ml/3½fl oz full-fat
milk
200ml/7fl oz full-fat
milk
Meat, fish and poultry
1kg/2lb 4oz
cuttlefish
, skinless, cleaned and cut into 1cm strips
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