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  • Fresh lemon juice 30.0 ml
  • Lemon zest 10.0 ml
  • Butter 100.0 g
  • Cream 125.0 ml
  • Calamari (Faulkland tubes) 800.0 g
  • Parsley, dill, mint, basil finely chopped 5.0 g
  1. Calamari:

    • Heat the butter in a frying pan till hot.
    • Add the Calamari and cook until nearly fully cooked, add the zest and lemon juice.
    • Cook till fully cooked.
    • Add the cream and Fish spice and cook for a further 3 minutes.
    • Finally, add the finely chopped herbs and serve.
  2. To serve:

    • Accompany with savoury rice.