Cuttlefish is relatively under-used in the UK, which is a real shame. Similar to squid, but perhaps a little more toothsome and with a richer, deeper flavour, it’s equally good cooked quickly over a high heat or slowly braised in a stew. The Spaniards eat cuttlefish by the bucket-load… and they know their seafood. Ask your fishmonger to get some cuttlefish for you, and to clean it, separating the head and body – they’re usually delighted to help. Failing that, some meaty, fresh squid will do the trick. Sweet squash, fiery nduja and herby marjoram complete the package here, making an excellent dish.