Chargrilled Calamari
METHOD
Wash the courgette and slice into strips; peel and cut the onions in thin wedges and slice the peppers. Place the vinegar, 200ml water and sugar in a pan and bring to boil. Set aside and add the herbs, sliced vegetables and garlic. Refrigerate until needed.
Mix all the ingredients for the sauce and set aside.
Clean the calamari and rub with a little oil, heat a chargrill on high and grill the calamari for 1 minute each side.
In a bowl mix the corn and polenta flour with the milk, salt and pepper and add the vinegar to make a smooth batter.
Flour the cockles and pass in the batter, deep fry at 180C for 1 minute, drain and serve.
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Celebrate International Women’s Day ![]()
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At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pm![]()
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This annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.![]()
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Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. ![]()
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Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments.
