Cuttlefish with baharat, peas and samphire

This fresh, summery cuttlefish recipe from Selin Kiazim makes the best of this under-used mollusc, quickly pan-fried with baharat, a Turkish spice blend including allspice and nutmeg. You can make the blend yourself or buy it premade from a Turkish supermarket if preferred. This recipe is taken from Oklava by Selin Kiazim, published by Mitchell Beazley. Photography by Chris Terry.



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