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Two whole cuttlefish on a chopping board


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Whole cuttlefish, straight out of the sea (complete with famous budgerigar bill-sharpener - ’the mantle’). Whereas the octopus is all tentacles and not much body, the cuttlefish is tentacle-poor and body-rich - yielding a superb piece of thick, brilliant white meat. Plus untold quantities of ink. What an adventure! To cook: sear for about eight minutes or poach for about 20. 

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