Squid
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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.
Serves 2Greek-style Squid with Lemon, Garlic and Olive Oil
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.
Serves 4Char-grilled Squid with Chilli Jam
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. Last year, we had this brilliant
serves 2 as a starter or part of a tapas selectionCalamares fritos (fried baby squid)
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.
Serves 4-6Lasagnetta alla marinara (seafood lasagne)
This dish originally comes from Rome, and while, at the time of writing, there is a distinctly biting November chill all around, it transports me back to four sublime, very hot and sunny days in early September. We stayed at the Hotel de Russie on on
