Squid in Ginger and Vegetable Compote

Unwrap the pouch to discover a visual feast.
16 small squids
5-6 large tomatoes
200 g celery stalks
½ red chilli
100 g butter
50 ml sake or sherry
1 small piece of ginger
fresh chives
salt
black pepper

cooking string
Skin, seed and dice the tomatoes. Chop the chilli and celery, and peel and cut the ginger into thin strips.

Put the tomatoes, celery and butter into a large saucepan and gently cook with the lid on for 5 minutes, shaking a couple of times during cooking. Add the sake, chilli, ginger, salt and pepper and finish cooking for a further 2 minutes.

Lay out 4 x A3 sheets of SAGA Cooking Paper. On each sheet, place 4 small squids and slightly season with salt and pepper. Pour over the vegetable mix and make a SAGA pouch.

Steam the pouches in a bamboo (preferably) or other steamer for about 8 minutes. Serve with rice or noodles and garnish with chopped chives.

TOP TIP: To skin tomatoes, first dip them into boiling water for a few seconds.

TOP TIP: When handling chilli, it is always advisable to wear rubber gloves to avoid skin irritation. Wash your hands thoroughly with soap and warm water when finished.