I suspect there are few better ways to keep a fishmonger happy than offering to clean the squid. We are going to be having them this evening with chickpeas and cavolo nero – a recipe out of the Polpo Cookbook. There is still some cavolo nero growing in the garden and I though that this would be a good opportunity to use some of it up. Simon had already filleted two red mullet for me and I was conscious of the car being parked in the 15 minute zone on Oxton Road. so I said, “Don’t worry I’ll do them”.

I have just done them now – black ink and their strange milky innards all over the side. One of them still had a half digested but quite recognisable anchovy inside of it.

After Wards it was a quick hike back to the car and then into The International Store for caraway seeds, pine nuts and a packet of cornnuts.  I also picked up a couple of packs of pitta bread for lunch. I was watched over by a pale wet sun.

In the grocers they had boxes of bright red tomatoes at £2.99 – they were too good resist – and tiger tomatoes, tight blacked striped skin full of flavour, they will look good with the squid and chickpeas.

Back at home I made falafel to go with the pitta for lunch. A tin of chickpeas, half a finely chopped onion, a clove of garlic, salt, pepper and a pinch of cumin seeds and paprika all went into a glass bowl I then took up the wooden pestle and crushed it all to a thick paste which I then loosened slightly with water before working in a tablespoon of flour to help it keep shape in hot oil. I was worried they would fall apart when I came to cook them but they kept their shape well. Crisp on the outside and soft and airy inside.

This weekend we are listening to a new compilation from Soul Jazz of lovers rock from the 1970’s.