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Seared baby squid with radishes, nasturtiums & aïoli by Peter Gilmore

This recipe uses nasturtiums, a flower with a delightful peppery flavour, and they will wow your guests with this stunning dish tonight.

Peter Gilmore’s dishes are often colourful with tiny edible flowers and unusual leaves.

Nasturtiums grow like weeds in most gardens, and their leaves have a lovely peppery flavour, so it’s worth planting some to colour and spice up your salads.

Seared baby squid with radishes, nasturtiums & aïoli by Peter Gilmore

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