Both Ling and Cuttlefish are a really great sustainable catch, with healthy stocks across the South West coast. Ask your fishmonger to prepare the cuttlefish as per the recipe and you’ll save yourself getting covered in cuttlefish ink! This recipe is packed full of flavour and takes minimal fuss.The pickled shallots are a great little garnish for salads so keep a stock in the fridge. Once made, they will keep for up to 3 months refrigerated.


For the burgers
1.2kg ling fillet skinned, pin-boned and diced
500g cuttlefish, cleaned and diced
3 medium-hot red chillies, deseeded and finely diced
10 tbsp coriander, freshly chopped
5 tbsp parsley, freshly chopped
5 spring onions, sliced
2 tsp tobasco
400g breadcrumbs
Rapeseed oil for frying

10 burger baps
1 iceberg lettuce, sliced
2 Tomatoes sliced

For the Mayonnaise
4 free range egg yolks
50g rocket
50g coriander leaves (no stalks)
50g parmesan
10g dijon mustard
20ml white wine vinegar
Juice of 1 lime
600ml rapeseed oil

For the red wine pickled shallots
5 banana shallots peeled and sliced in to rings
100ml red wine
100ml red wine vinegar
100ml water
100g caster sugar


First make the burgers. Working in 2 batches, blitz the ling and cuttlefish in a food processor for 1 minute then transfer to a large bowl. Add the remaining ingredients and season with salt. Mix together until well combined. At this stage it is best to fry off a little piece to taste for seasoning, adding more salt if necessary. When happy with the taste, divide the mixture into 100g balls and mould into patties. Lay on a tray and refrigerate until ready to cook.

To make the mayonnaise: Place all of the ingredients except the oil, into a food processor. Blitz the ingredients until you have a smooth green paste. Gradually add the oil until the mixture thickens and forms the mayonnaise. You can keep this refrigerated for up to 3 days.

For the red wine pickle shallots: Place the red wine, red wine vinegar, sugar and water into a pan and bring to the boil. Simmer for 1 minute then pour over the sliced shallots and allow to cool making sure the shallots are submerged in the pickling liquor. Once cool transfer to a container with a tight fitting lid or kilner jar and store in the fridge until required.

To cook the burgers: Heat your oven to 200C. Heat a frying pan over a medium heat and add a good drizzle of rapeseed oil. When hot, add the patties and fry for 2 minutes on each side. Transfer them to a baking tray and place in the oven for 3 minutes.

To Serve: Split the burger baps in half and add some sliced lettuce and tomato slices. Take the patties from the oven and place on top of the lettuce and tomatoes. Add a spoonful of herb mayonnaise and a few red wine pickled shallots then sandwich together with the tops of the baps.