Squid is a big favourite of mine. A very versatile seafood, it's equally as wonderful simply fried or long braised with wine and herbs, in each preparation it takes on different qualities. Grilled squid especially done over a fire is unique again. The squid is scored from the inside so that not only does it curl and present well but also the little nobbles of squid catch the heat source or fire and the flavour is magnificent. This also works very well on a grill pan.

You will need – serves 4

4 small squid weighing about 150g each 

Juice of ½ lemon

2 Small handful fine breadcrumbs

2 tsp fennel seeds finely ground

2 handfuls of  rocket

For the dressing

4 mild red chillies – seeds removed and finely diced

1 small dried birdseye chilli

1 red pepper, roasted, peeled, deseeded and chopped

2 tomatoes, skin and seeds removed and finely diced

1 tbsp fresh oregano finely chopped

1 tbsp finely chopped curly parsley

pinch of dried oregano

1 tbsp good quality white wine vinegar with some sweetness or sweeten some vinegar with a little sugar or sugar syrup.

100ml olive oil

Small handful fine breadcrumbs

Salt and pepper

To Make

Get your grill hot whether it be an overhead, grill plate or barbecue. Slice the squid from top to bottom then open it out, make diagonal cuts across the squid first one way and then the other making sure the depth of the cut is just to the outer side without going all the way through. Brush with olive oil then season with salt and pepper, sprinkle over the ground fennel and the breadcrumbs. Place under the grill cut side facing the heat - the squid will curl on itself . Cook until golden and evenly charred on the knobbly bits. To make the dressing mix together all the ingredients, taste to balance the flavours and season, sweet, hot and aromatic from the oregano is what you are looking for. To serve, place the squid on the plate and spoon the dressing liberally over it. Dress the rocket with olive oil and lemon juice, season and serve with the squid and lemon wedges.