The tale of the cuttlefish is quite unique. Every April they come to our shores to lay their eggs before dying and washing up on our beaches. Despite their abundance, value and plethora of gastronomic uses, we discerning Brits have never really bothered with them - they all go to Spain, Portugal, Italy or East Asia.
If you like squid or octopus you will love cuttlefish - treat it in a similar way, cooking for a few seconds or very slowly until tender. It pairs with meat, tomatoes, red wine and of course is irresistible when deep fried.
Try cuttlefish this week, 450g for £5.99 or 900g for £11.99.
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