PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Glassyard Cuttlefish Ink

Independent adaptation of a publicly published Nathan Outlaw recipe. Not affiliated with, sponsored by, or endorsed by Nathan Outlaw.

Cuttlefish Ink from a starred kitchen.

Ratio

Ratio by volume: Red Wine Vinegar 75 ml, Fish Stock 75 ml, Squid Ink 15 ml, Olive Oil 150 ml
Red Wine Vinegar 75 mlFish Stock 75 mlSquid Ink 15 mlOlive Oil 150 ml

Ingredients

  • Shallot — 2 shallots
  • Red Wine Vinegar — 75ml of red wine vinegar
  • Fish Stock — 75ml reserved cooking liquor
  • Squid Ink — 1 Tbsp of the cuttlefish ink (15 ml)
  • Olive Oil — 150ml of extra virgin olive oil
  • Salt — sea salt (2 g)

Method

  1. Pour to the lines in order (bottom → top): Red Wine Vinegar, Fish Stock, Squid Ink, Olive Oil.
  2. Add finishing notes: Shallot, Salt.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Cornish seafood specialist; ran the two-Michelin-star Restaurant Nathan Outlaw and now leads Outlaw's New Road in Port Isaac.

Originally published as Cuttlefish Ink Vinaigrette.

Adapted from a Nathan Outlaw recipe (Nathan Outlaw / Great British Chefs (braised cuttlefish salad)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Nathan Outlaw / Great British Chefs (braised cuttlefish salad) (published as “Cuttlefish Ink Vinaigrette”). Full citation lives in Provenance.

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