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Akis is back on Food Tube with some outdoor cooking, sharing his Mediterranean recipe for stuffed squid tubes. Gruyere cheese, sun-dried tomatoes and spring onions fill the squid before it’s cooked on a hot griddle pan. Served on a bed of crispy fennel salad, with a basil pesto dressing and toasted sourdough bread. An ideal summer lunch, or starter if you fancy sharing.
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