Barbecue Squid, Miso Chilli Sweet Potato and Cromer Crab

Kitchens & Worktops
Written By Marco Fazio

Savour the essence of summer: unveiling Chef Greg Emmerson’s exquisite recipe

Barbecue Squid on Verona quartz kitchen worktop - photo Marco Joe Fazio

Barbecue Squid on Verona quartz kitchen worktop

 

Today, we invite you to embark on a journey of taste and texture, guided by the adept hands of the visionary chef Greg Emmerson. Prepare to be captivated as we present an effortless yet extraordinary culinary creation that has emerged from the heart of stoneCIRCLE's outdoor kitchen, executed to perfection upon the Konro Grill.

With a canvas as sublime as the Verona Quartz worktop, which effortlessly marries beauty and functionality, Chef Greg Emmerson weaves his magic to craft a masterpiece that celebrates the culinary prowess of barbecue cuisine. Each element of this harmonious triad - Barbecue Squid, Miso Chilli Sweet Potato, and Cromer Crab - dances gracefully on the palate, a symphony of flavours that culminate in an unforgettable crescendo of indulgence. 

 

watch the recipe preparation here

 

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Barbecue Squid, Miso Chilli Sweet Potato and Cromer Crab

by Greg Emmerson


Serves: 2 people

Preparation: 30-45 minutes

Cooking: 45 minutes

ingredients

  • 2 medium sized sweet potatoes roasted then flesh removed 

  • 1 medium sized cooked crab (remove white and brown meat); use shop bought crab meat 50/50 brown and white if you can’t source a fresh crab

  • 20g red miso

  • 4 baby squid (tentacles and insides cleaned and removed)

  • 1 small green chilli thinly sliced

  • 2g fresh dill

  • 5g fresh apple diced very small

  • 1 lemon (juice and zest)

  • wooden barbecue sticks, soaked in water for at least an hour so they don’t burn when you cook with them

  • 50ml cider vinegar

  • 50ml water

  • 20g sugar

  • fresh marigold flowers

preparation

Greg Emmerson and Donna Thacker cooking at stoneCIRCLE yard

Reduce the vinegar, water and sugar mixture until it’s almost syrup, and set aside.

Roast the sweet potatoes until the flesh is soft, remove the insides and place them in a bowl with the miso. Mix thoroughly, pass through the tamis sieve until very smooth (set aside in a bowl), and season to taste.

Mix the crab meat with the apple, dill, chilli, lemon juice and zest until fully incorporated, and set aside in a bowl in the fridge for 5 mins.

Spoon the crab mixture into a piping bag and then squeeze inside the squid, don’t overfill each; just enough for a tasty bite.

Push the individual stuffed squids onto the pre-soaked barbecue sticks through the sides of the squid, so they are secured on each side. Then, brush the squid with the prepared vinegar/sugar mixture.

Cook over the barbecue until nicely charred but cooked – about 2/3 mins per side. Brush continuously with the vinegar/sugar mixture whilst cooking.

Whilst the squid is cooking, take a large spoonful of the miso sweet potato and add it to a plate. Make a slight indentation in the mound so the squid can sit on top.

Remove the squid from the barbecue, add on top of the sweet potato, and dress with marigold flowers.

chef Greg Emmerson

project details

kitchen worktop: Verona Quartz 

chef: Greg Emmerson

presenter: Donna Thacker

production: Marco Joe Fazio Creatives

Marco Fazio

Marco Joe Fazio is Chief Creative Officer and Director of Photography at space+style™ by Marco Joe Fazio Ltd, where he leads visual storytelling, photography, cinematography and content strategy for clients across hospitality, food & drink, fashion, architecture and design.

Born and raised in Tuscany, Italy, Marco discovered photography at an early age through traditional film and darkroom printing. Before becoming a full-time photographer, he spent two decades working in architecture, interior architecture and lighting design, founding an award-winning practice and leading multidisciplinary teams on projects for international fashion brands.

After moving to London in 2008, Marco became a Chartered Architect with the Royal Institute of British Architects (RIBA), combining his architectural background with a distinctive photographic approach that connects people, spaces and brands through visual storytelling.

His work has been recognised with the Fellowship of the British Institute of Professional Photography (FBIPP), together with the prestigious Peter Grugeon Award for Best Fellowship of the Year in 2016. He is also a member of the Association of Photographers (AOP).

Today, Marco specialises in creating strategic visual content for luxury hospitality, boutique hotels, restaurants, drinks brands, interior designers and manufacturers. His work combines commercial photography, cinematography and brand storytelling to help businesses communicate their expertise, craftsmanship and identity through compelling visual narratives.

Alongside his visual practice, Marco brings more than a decade of experience in music composition and sound engineering, enabling him to create bespoke soundtracks and immersive sound design that complement his film productions.

Education and mentoring remain central to his professional practice. He founded the telling [fashion] stories workshop series and lectures in photography and visual communication at London South Bank University (LSBU), supporting the next generation of creative professionals.

The combination of architecture, photography, filmmaking and music gives Marco a distinctive multidisciplinary perspective, allowing him to create work that is visually refined, emotionally engaging and strategically aligned with each client's brand.

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