FOOD: Grilled calamari with fried bread and nduja.

Serves 2

Nduja dressing

– 2 tbsp nduja

– 1 tbsp red wine vinegar – 3 tbsp grapeseed oil – small pinch of salt – small pinch of sugar

Aioli

– 1 egg yolk

– ¾ cup grapeseed oil

– 1 clove garlic, minced

– 1 tbsp white wine vinegar – ½ tbsp Dijon mustard – ½ cup of canola oil

– 10 curry leaves

– 1 thick slice of bread – 1 head fennel

– 10 small red radishes – 250g cleaned calamari – juice from 1 lemon To make the nduja dressing, slowly warm the nduja in a non-stick frying pan. Break it apart with a wooden spoon and fry until the oil releases and it becomes aromatic and a slightly darker colour. Transfer the cooked nduja to a mixing bowl and whisk together with the rest of the ingredients. To make the aioli, place the egg yolk into a small mixing bowl with a pinch of salt. Whisk the yolks while slowly drizzling in the oil until it begins to thicken. Add the garlic, Dijon mustard and vinegar. Continue whisking and drizzling in the oil until it becomes thick. Season with a little salt and fresh lemon juice. Meanwhile, heat half a cup of canola oil in a frying pan and bring to 180ºC. Add the curry leaves and fry until they stop bubbling and go crispy (about 10 seconds). Carefully remove and drain on absorbent paper. Continue to warm the oil at a low heat, remove the crusts from the bread and cut into fingers about two centimetres thick. Fry the bread, turning on all sides until it becomes evenly golden brown and crispy. Drain the bread on absorbent paper. Next, remove the outer layer from the fennel and slice the fennel into bite-size pieces. If your fennel has fronds on it, pick and reserve them for finishing the dish. Wash the radishes and cut into quarters. To prepare the calamari, cut down the seam of the tube on one side only, so that you have one flat piece. Using a paper towel, remove all stringy sinew from the inside surface of the tube. Cut the tube into four even pieces and score the inside surface in a crosshatch with a sharp knife. Ensure the calamari is not cut all the way through (this will allow it to curl when cooked). Lightly oil the calamari on the scored side. Preheat a frying pan or barbecue, grill on the scored side first for two to three minutes, flip onto the other side and continue to cook for 15 seconds. Remove from the heat and immediately season with fresh lemon juice and a little sea salt. To assemble the salad, cut the fried bread into bite-size pieces. Place in a mixing bowl with the vegetables and dress with all the vinaigrette. Arrange on a serving dish with the calamari and generous dollops of aioli. Garnish with the fried curry leaves and fennel fronds. Serve immediately.