Cypriot Memories - Chef George Farrugia

This dazzling dish from Chef George Farrugia was inspired by his Cypriot heritage. “This is my take on surf and turf - ‘Pork belly with squid 'krassado' and squid ink mash’”, he says.

“Food was a big part of my childhood - the family dinner,” he says. “Everyone can cook in my family- they are all my best critics. My grandmother used to do a rustic braised red wine squid with cinnamon and cloves. I've added some influences from my French training …”

“Krassado is a red wine braise with squid, tomato, garlic, spices and a few aromats. My grandmother covered the squid with the same amount of olive oil, white wine vinegar and red wine, a couple of cloves, cinnamon sticks, coriander seeds then braised.

In my version, I’ve put some shallots through it and slow cooked with lemon thyme, Bay leaf, Datterini tomatoes and chicken stock.

I cover with a cartouche and gently braise until the squid is tender and the sauce is reduced. You know it’s ready when you break up the squid with your finger.

I’ve served it with caper leaves - it's an unusual ingredient. It’s the stalk and leaves and young buds - they are brined. I’ve used Desiree potatoes for the mash, with squid ink for colour, aerated with an espuma gun. Served with pork belly, slow cooked and pressed.“