Seppie Al Nero Recipe - Great British Chefs

Ingredients

• 2 cuttlefish, cleaned thoroughly
• 1 bergamot, grated zest and juice, plus extra zest to garnish
• 1 white onion, finely chopped, leaving a few rounds to garnish
• 1 red chilli, finely chopped
• 10 sage leaves, finely chopped
• 125ml of white wine
• 20g of flat-leaf parsley, roughly chopped
• 1 tbsp of extra virgin olive oil, plus extra to serve
• salt
• freshly ground black pepper
• 120g of polenta flour
• 500ml of fish stock