Braised Cuttlefish with Wild Garlic from British Seasonal Food by Mark Hix

Ingredients

• 100 ml white wine
• 1 tablespoon plain flour
• 2 shallots, peeled, halved and finely chopped
• a couple of good knobs of butter
• 1 tablespoon vegetable oil
• 2 garlic cloves, peeled and crushed
• 1 kg cuttlefish, cleaned and ink reserved
• salt and freshly ground black pepper
• reserved cuttlefish ink (or 3-4 sachets)
• handful of wild garlic leaves
• 250 ml hot fish stock