Cuttlefish can be difficult to cook and too often ends up chewy and tough. Cooking it sous vide is beneficial as the low temperature prevents the meat from contracting and gives a soft, tender result.

You can try adding flavours to the bag such as thyme, garlic and rosemary or for an Asian flavour, add sliced ginger, chilli and lemongrass.

For a roasted flavour, the cuttlefish can be quickly seared in very hot pan or charred on a barbecue before serving.

Try dressing the cuttlefish with a little garlic or chilli oil before serving.

Nathan Outlaw serves a Warm salad of braised cuttlefish with an ink vinaigrette. Cuttlefish is a cheaper alternative to squid and can be used as a replacement in most squid recipes.