An unusual alliance of chefs in the very best restaurants and package holidays to Greece and Spain has finally cracked the British aversion to squid.
Scary though it may look, squid has a mild flavour and – when cooked correctly – a dense but toothsome texture. Chewy squid has been over-cooked. The trick is to cook squid either exactly until all the flesh has become a proper, solid white colour (as opposed to the translucent appearance when raw), or to simmer it for 20 minutes or more.
Anyone who's visited the Greek islands on holiday will be familiar with this local favourite - quick to cook if you want to avoid rubbery squid and a real taste of an Aegean summer.
We have a tradition with some close friends that involves always having Easter Sunday lunch at Yetman's restaurant, in Holt in Norfolk, where Alison and Peter Yetman cook and serve my absolute favourite kind of food.
These are so simple – they take seconds to cook and are good served with Tracklements’ Chilli Jam. I buy mine ready-prepared (still frozen from the fish counter at Waitrose) so I can always have a stash in the freezer.
A superb special-occasion recipe when you need to rustle something up unexpectedly, as all the ingredients come from the storecupboard or the freezer. Yet it's so sumptuous!