OnBlackheath: Take your seat at Chef Theo Randall’s Banquet *Recipe included*

Squid recipe


Calling all foodies! You might want to head down to OnBlackheath on Saturday 10 – Sunday 11 July where some of the world’s greatest chefs will be demonstrating their culinary skills for you to see and maybe pick up a tip or two.

Renowned chef Theo Randall will be hosting this year’s fine dining Chef’s Banquet (the menu looks a-ma-zing) and to tantalise your taste buds, here we have one of Theo’s recipes for you to enjoy (don’t say we’re not good to you guys):

Pan-friend squid with borlotti beans, chilli, anchovy, parsley and chopped rocket
(Serves 4)

For the beans
300g/11oz borlotti beans
1 sprig sage
1 red chilli, pricked with a knife
1 garlic clove, cut into quarters
2 tomatoes
3 tbsp olive oil
1 tsp red wine vinegar
salt and freshly ground black pepper
For the squid
6 whole fresh squid
drizzle extra virgin olive oil
1 red chilli, de-seeded and finely chopped
3 anchovy fillets, chopped
2 tbsp flat leaf parsley, chopped
½ lemon, juice only
salt and freshly ground black pepper
To serve
handful chopped rocket, dressed with olive oil and lemon juice

1. For the beans, soak the borlotti beans overnight in plenty of clean cold water.
2. Drain the beans and transfer to a large pan with three times the volume of water. Add the sage,
chilli, garlic and tomatoes.
3. Bring to the boil then reduce the heat to a simmer. Simmer gently for one hour or until the beans
are tender (the time may vary depending on the age of the beans).
4. Drain off three-quarters of the cooking liquor then transfer the beans and the remaining cooking
liquor into a bowl. Remove and discard the chilli and sage. Remove the garlic, mash with a fork then
return to the beans and stir through.
5. Season with salt and black pepper and stir in the olive oil and vinegar.
6. For the squid, peel off the wings and outer membrane and remove the head and intestines. Cut in
half lengthways and scrape out the inside with a knife. Wash thoroughly with cold water and pat dry.
7. Lay the squid pieces flat, skin-side down, and score with a sharp knife in a criss-cross pattern.
8. Season the squid with salt and freshly ground black pepper and rub a little olive oil into the skin.
9. Place a non-stick pan over a medium heat. When hot, add the squid, scored side down. Cook for
one minute until golden-brown, then turn over.
10. Add the chilli, anchovy fillets, parsley and lemon juice to the pan.
11. Remove the squid and quickly slice into bite-sized pieces. Return immediately to the pan and toss
briefly through the other ingredients.
12. To serve, place a spoon of the borlotti bean mixture in the centre of a plate. Place a small
amount of rocket on top and then the chopped squid

OnBlackheath tickets are available now. Find yours here.

Find out more about the celebrity chefs who are heading to OnBlackheath here.


About Siobhan Baranian

Marketeer and Yorkshire Tea enthusiast. I'm in charge of TicketNews and write about upcoming events, news and fun features from the wonderful world of entertainment. I particularly love all things comedy related. Well, laughter is the best medicine isn't it?

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