Calamari skewers with ’nduja vinaigrette

MAKES 12 SKEWERS // PREP TIME 20 MINS // COOK 10 MINS

“I love the flavour and texture of these arrosticini-style skewers, inspired by southern Italian coastal cooking,” says Saxby. “They pack a punch with flavour and a little heat from the ’nduja. For a chilli-free alternative, try an anchovy dressing, so you still get the salty, umami flavour that it brings to the dish.”

12 rosemary sprigs, most leaves removed and stalks soaked in cold water 300 gm southern calamari, cleaned (see note), cut into 3cm pieces 1 zucchini, thinly sliced widthways 24 thin slices mild pancetta (about 200gm), cut into 3cm pieces

Canola oil, for brushing Lemon wedges, to serve ’NDUJA VINAIGRETTE 50 ml extra-virgin olive oil, plus extra for brushing 1 tbsp rosemary leaves, finely chopped 1 garlic clove, finely chopped 25 gm ’nduja (see note) 100 ml red wine vinegar 25 gm caster sugar

1 For ’nduja vinaigrette, place oil, rosemary and garlic in a frying pan over low heat and cook until edges of rosemary and garlic start to turn golden (2-3 minutes). Add ’nduja, stirring to break it up, then add vinegar, sugar and 50ml water. Stir well and taste – it should be spicy, tangy and a little sweet, but balanced. Set aside.

2 Trim thick end of rosemary sprigs to a sharp angle. Skewer a piece of calamari onto a sharp rosemary sprig, followed by a slice of zucchini, then pancetta, then repeat with ingredients, finishing with a piece of calamari. Repeat with remaining ingredients and skewers, then refrigerate until required.

3 Preheat a barbecue to high. Brush skewers with a little oil and sprinkle with sea salt.

Grill skewers, turning, until lightly charred and cooked

(1-2 minutes per side). Transfer to a platter and drizzle the

’nduja vinaigrette over.

Serve with lemon wedges.

Note Ask your fishmonger to clean the calamari for you. ’Nduja, a spicy, spreadable salami, is available from Italian delicatessens.