Cuttlefish stew with white beans and 'nduja

Drain the soaked beans, then transfer to a large pan and cover with fresh water until it reaches 2cm above the beans. Add the garlic cloves, bay leaves and olive oil, then cover and bring to the boil. Turn down the heat and simmer for 45 minutes to an hour, until the beans are cooked through but still with a slight bite

Meanwhile, preheat an oven to 170°C/gas mark 3. In a large deep pan or ovenproof dish, gently fry the onions in the olive oil over a low heat for around 20 minutes, until they are golden brown all over and starting to get soft and sweet

Cut the cuttlefish into bitesize triangles (roughly 5cm in length) and, if needed, cut the tentacles to roughly the same size. It will shrink a bit during cooking so be careful not to go too small. Set aside

Add the tomatoes to the onions and cook for a couple of minutes until they start to burst then add the whole peeled garlic cloves, bay leaves, cuttlefish, red wine and salt. Fold everything together and cover with a tight-fitting lid. Alternatively, transfer to a deep roasting pan and cover tightly with foil

Place in the oven and cook for 1½-2 hours until the cuttlefish is very tender and can be cut with a spoon. The cuttlefish will kick out quite a lot of water during cooking so if it seems a bit liquidy gently simmer, uncovered, on the stove for a few minutes until the sauce reduces and thickens slightly

By the time the cuttlefish gets going in the oven, the beans should finish cooking. Smush the garlic and a few of the beans with the back of a spoon (this will thicken the sauce slightly) and season with the vinegar and salt to taste. Fold the nduja through the beans until it has melted and evenly distributed, then either keep warm or reheat when the cuttlefish is ready

Season the cuttlefish with salt to taste and finish with a squeeze of lemon juice and chopped parsley. If needed, reheat the beans, then pile into bowls with the cuttlefish stew in the middle