Salt & pepper squid

Serves 2 Prep 20 mins Cook 5 mins £1.08 a portion 570 kcals, 21g fat, 3g sat. fat a portion

1-2 tsp white peppercorns 1-2 tsp sea salt 100g plain flour 2 large fresh squid tubes 1 litre vegetable oil, for frying 4 garlic cloves small bunch fresh coriander, roughly

chopped

In a pestle and mortar, add the white peppercorns and sea salt, and finely grind together. Stir this through the flour, then tip on to a plate.

Prepare the squid by cutting it down the middle of each tube, then open it up to create a large, flat piece of squid. Remove the membrane and discard. Using a sharp knife, score the inside of the squid on an angle to create a fine criss-cross pattern in the flesh. Slice the squid into 5-6cm squares and drop into the flour mix. Toss and coat thoroughly, so each piece is evenly covered.

Heat the oil in deep pan until very hot – you can test that it is ready by adding a small piece of bread to the oil. If it sizzles and turns brown in 10-15 secs, it is ready. Bash the garlic cloves with the back of a knife and, with the skins on, drop into the oil and fry for 10 secs until golden. Remove the garlic with a slotted spoon, drain on kitchen paper, then put in a bowl with the coriander.

Fry each piece of squid in the oil for 30 secs1 min until crispy and golden. Remove with a slotted spoon and drain on kitchen paper. Once cooked, add the squid to the garlic and coriander, then toss together.