Any dish that contains two whole garlic bulbs is a winner in our books, and this rich, satisfying cuttlefish stew is bolstered with aromatic bay leaves, plenty of olive oil, a glug of red wine and fiery, delicious 'nduja – a soft cured sausage from Calabria in southern Italy. If you've not cooked with cuttlefish before then this is the perfect introduction to its meaty texture and flavour.