Braised Cuttlefish with Apricot Chutney &Tagliatelle with Ink & Pistachios

Place all the ingredients in a saucepan and simmer over medium heat for 30 minutes, stirring occasionally.

Continue cooking for another 10 minutes, stirring more frequently, until the mixture begins to pull away from the sides of the pan.

Let cool and transfer to a sterilised glass jar. Store in the refrigerator.

Cut the cuttlefish into large pieces and place in a pot with the olive oil. Cook over medium heat until they release their juices and turn slightly pink.

Add the apricot chutney, vinegar, salt and freshly ground pepper. Stir, cover the pot and cook over low heat until tender.

Uncover the pot and continue cooking over medium heat until the sauce reduces and thickens slightly.

In a saucepan, heat the olive oil and sauté the spring onion over medium heat until softened.

Add the ink sacs and gently press them open with a wooden spoon to release the ink, while stirring to combine.

Add 700g hot water, a pinch of salt and pepper, and the tagliatelle. Cook while stirring frequently until the pasta is tender. Add more hot water if needed.

Serve with the braised cuttlefish and top with the crushed pistachios.

• This recipe can also be made with Squid.