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.
Cuttlefish stew with white beans and 'nduja