Calamari with Chickpea, Lemon and Oregano

Method

Step 1

Make up the McDougalls Fish Batter following the on-pack instructions. Leave to rest.

Step 2

Zest and juice half of one lemon and reserve. Cut the remaining 2½ lemons into 10 wedges.

Step 3

Next, make the chickpea stew. Sweat the shallots and garlic in the olive oil until tender. Add the wine, reduce to a syrup, then add the Bisto Vegetable Bouillon, water, and chickpeas, and reduce to a thick stew. Season with salt, pepper, and the zest and juice of the half-lemon.

Step 4

Toss the calamari pieces in the McDougalls Plain Flour mixture to coat evenly.

Step 5

Shake off the excess flour. Dip into the prepared McDougalls Fish Batter.

Step 6

Deep fry in hot oil (cooking in batches to avoid overcrowding). Drain on kitchen paper.

Step 7

Finish the chickpea mixture by stirring through the oregano. Season to taste.  Spoon onto plates and top with the battered calamari.

Tips

To offer a vegetarian alternative, you could swap the calamari for slices of aubergine.  Slice and salt the aubergines. Then pat them dry, toss them in McDougalls Flour, then the McDougalls Fish Batter, and cook until the aubergine is soft and the batter crisp.