Giant Food Store

Ingredients
2 large free-range eggs
60 ml sweet wine , or Marsala
olive oil
250 g plain flour , or Tipo 00 flour, plus extra for dusting
1 litre sunflower oil , for frying
200 g quality dark chocolate , (70%)
100 g toasted hazelnuts
600 g quality ricotta cheese
1 teaspoon vanilla bean paste
2 tablespoons runny honey
2 heaped teaspoons quality cocoa powder
1 tablespoon grappa

Method
In a large bowl, whip 1 egg with the sweet wine and 3 tablespoons of oil. Gradually add the flour (you may not need it all) until it comes together into a ball of dough. Knead for a few minutes, or until smooth and silky. Wrap in clingfilm and leave to rest for 1 hour.

Pour the sunflower oil into a large, sturdy pan on a medium-high heat, and leave it to get to 180ºC on a thermometer. Meanwhile, roll the dough into a large sausage about 4cm in diameter. Keeping the rest of the dough covered with a clean damp tea towel, slice off a ½cm-thick disc and roll into a ball, then flatten out on a flour-dusted surface to 2mm thick. Lightly dust your metal cannoli tubes with flour (or use lightly oiled dried cannelloni tubes), then wrap a circle of dough around each, sealing the edges with beaten egg. Working in batches, carefully lower into the hot oil for just 1 minute, to get lightly golden. Remove to a plate lined with kitchen paper to drain for 3 minutes, then squeeze the moulds and gently slide off the cannoli. Repeat until you’ve used up all the dough.

Melt the chocolate. Pound the hazelnuts in a pestle and mortar until fine. Drain the ricotta, then blitz in a food processor with the vanilla paste, honey, cocoa and grappa until just smooth. Spoon into a piping bag with a star nozzle, and twist the bag to give tension, then pipe the filling into the cannoli. Drizzle with chocolate, sprinkle with nuts, and serve.

Ingredients
1 squid, cleaned, from sustainable sources
olive oil
½ tablespoon soy sauce
250 g cooked octopus, from sustainable sources
8 large cooked peeled prawns, from sustainable sources
1 generous handful of salad leaves
1 small handful of edible flowers
YUZU & SESAME DRESSING
1 tablespoon sesame seeds
3 tablespoons toasted sesame oil
½ tablespoon soy sauce
1 tablespoon yuzu juice (or the juice of ½ a lime)
1 teaspoon togarashi spice mix

Method
Slice the squid. Heat ½ tablespoon of olive oil in a small frying pan over a medium heat, add the squid and cook for 3 to 4 minutes.
Turn the heat up to high, add the soy sauce and stir continuously for a further 2 minutes, or until the squid is tender and coated in soy. Transfer to a salad bowl.
Toast the sesame seeds in a dry frying pan until golden, then remove to a small bowl and combine with the remaining dressing ingredients.
Slice the octopus, then place in the salad bowl, with the prawns and salad leaves.
Add the dressing and toss together well. Sprinkle with the edible flowers and serve.