Squid can be fiddly, there’s no two ways about it. But it is in season and if you can get your fishmonger to do most of the hard work, this recipe makes everything else pretty simple.

Squid is a great sustainable fish that is easy to cook in seconds. Get your griddle as hot as possible to get those char marks without overcooking the squid. Take the prepared squid, make a cut ...

Heat grill to high or set a cast-iron pan over high heat. Pat squid very dry, inside and out, and thread onto 8–12 skewers. Season with salt. Reduce heat to medium. Grill, brushing with reserved ...

Season well then set aside. Step Make a cut down the centre of each of the 4 medium-sized squid and open them out flat. Season the squid and lightly brush with vegetable oil. Step Carefully heat ...

Squid or calamari is available most of the year fresh or frozen. It varies in size, from small specimens 5-7cm/2-3in in length, to larger ones of about 25cm/10in. Few shellfish fare so well when ...

New Zealand-raised chef Anna Hansen travels the world in search of recipes for her London restaurant ... Bring the cream to boil, add squid ink and whisk. Pour into the mash, mix and season ...