Squid with chilli and garlic

“Beautiful British squid has flourished over the past few years. Incredibly reproductive, the best squid is caught using a ‘jig’ – with boats going out at night to catch using small LED lights on fishing lines to attract them. Not only is this method incredibly low impact but it produces the most beautiful, pearlescent meat. Perfect for cooking.” This simple recipe takes no time to prep and even less time to cook. The perfect sharing dish for a big table.

20 MINUTES + OVERNIGHT FREEZING OPTIONAL SERVES 4 AS A STARTER | EASY | GF

squid 500g, cleaned

olive oil 1 tbsp

lemon ½, juiced

sea salt flakes 1 tsp

lime wedges to serve

RELISH

olive oil 3 tbsp

red chillies 3, roughly chopped

garlic 3 cloves, roughly chopped

flat-leaf parsley 30g, roughly chopped

1 If you have time, freeze the squid overnight then defrost in the fridge – this will help to tenderise the meat before you cook it on the BBQ.

2 Heat up the BBQ. You will need the coals to be very hot so you can cook the squid in just 2 minutes and keep the meat tender.

3 Take the head of the squid and cut it into 1cm rings from bottom to top. Cut the tentacles into two or three pieces.

4 Mix the ingredients for the sauce, making sure not to chop too finely – you want to be able to taste each individual element as you bite into the squid. Pour half the relish over the squid to give it a good coating, along with the extra olive oil, lemon juice and sea salt.

5 Put the tentacles on the BBQ first for 30 seconds before putting on the rings. After 1 minute, turn the pieces over and cook for another minute.

6 Quickly put the squid into a big bowl, pouring the remaining relish on top to coat or serve alongside. Serve with lots of lime and eat straight away.

PER SERVING 204 kcals | fat 13.2G saturates 2.1G | carbs 1G | sugars 0.5G fibre 0.7G | protein 19.8G | salt 1.6G