Braised squid and stir-fried brussels sprouts

A hearty but not too heavy combo for a cold winter night.

This slow-cooked squid dish is perfect for wintry nights.

Preparation is easy and it gently cooks away on the stove. I've served it with brussels sprouts; even people who insist they hate sprouts seem to like this tasty stir-fry

BRAISED SQUID

1kg cleaned squid and/or whole

baby octopus

3 tablespoons olive oil

1 onion, chopped

3 cloves garlic, roughly chopped

1/4 teaspoon crushed dried chilli

3/4 cup white wine

1 x 400g can chopped tomatoes

1/2 cup fish stock

1 tablespoon chopped flat

leaf parsley

1 tablespoon chopped fresh

basil leaves

Lemons, quartered

Crusty bread, to serve

Halve any large squid tentacles lengthwise and cut squid into 2.5cm rings. Heat oil in large saucepan over medium-low heat and add onion, garlic and dried chilli. Cook for 5 minutes. Add squid; cook, stirring occasionally, for 3-4 minutes. Add wine, tomatoes and fish stock; simmer, uncovered, stirring occasionally, for 10 minutes. Cover and simmer, stirring occasionally, until squid is very tender, 30 to 40 minutes.

Season with salt and pepper; stir in herbs. Serve with lemon wedges, bread and sprouts. Serves 4

STIR-FRIED BRUSSELS SPROUTS

500g brussels sprouts, trimmed

2 tablespoons olive oil

2 cloves garlic, peeled

1 teaspoon chopped fresh chilli

2 tablespoons pine nuts

Finely grated zest 1/2 lemon

Cook sprouts in boiling salted water for 4 minutes, or until just tender, then drain. Halve sprouts. Heat oil in a wok or frying pan, then stir-fry chilli and garlic cloves for 1 minute.

Remove garlic and discard. Add sprouts, stir-fry for 2-3 minutes, then add pine nuts and lemon zest.

Toss before serving; season with salt and pepper. Serves 4

And to drink ... A fruity young rose: the 2016 Foxey's Hangout ($28)

For a full archive of David Herbert's recipes, go to theaustralian.com. au/ au/life/food-wine/recipes