LIVING

The restaurateurs Rick and Jill Stein present a taste of the Cornish seaside, with notes from their sons Jack and Charlie

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SQUID, MINT AND CORIANDER SALAD WITH ROASTED RICE

The restaurateurs Rick and Jill Stein present a taste of the Cornish seaside, with notes from their sons Jack and Charlie

Serves 4

INGREDIENTS

For the salad

• 225g (8oz) prepared small squid

• 2 tbsp groundnut oil

• A good pinch of cayenne pepper

• 2 tbsp long-grain rice

• 1 Cos lettuce heart, cut across into wide strips

• 4 spring onions, trimmed, halved, and finely shredded

• A handful of mint leaves

• A handful of coriander sprigs

• Salt and freshly ground black pepper

For the dressing:

• 1 red finger chilli, thinly sliced into rings

• 50ml (1¾ fl oz) white wine vinegar

• Juice of 1 lime

• 2 tbsp Thai fish sauce (nam pla)

• ½ tsp caster sugar

• 1 lemongrass stalk, outer leaves removed and core very finely chopped

1. Cut along one side of each squid pouch and open it out flat. Score the inner side into a diamond pattern with the tip of a small, sharp knife, then cut the squid into 5cm squares. Separate the tentacles, if large. Season with a little salt and pepper.

2. Start the dressing: in a bowl, cover the chilli slices with the vinegar and leave them to steep for 30 minutes. Meanwhile, heat the oil in a wok. Add the squid and stir-fry for 2 minutes. Transfer the squid to a plate, sprinkle with the cayenne and leave to cool, but don't refrigerate.

3. While the squid is cooling, heat a small, heavy-based frying pan over a high heat. Add the rice and toss for a few minutes until it is richly browned and smells nutty. Tip the rice into a mortar or mug and pound it with a pestle or the end of a rolling pin to break it up. Don't grind it into fine powder.