AS MANY of you know my recipes are generally very straightforward and this only works because of the quality of ingredients.
Everything matters here –good tomatoes in peak season, the freshest baby squid caught from the Bay in South Devon, flat leaf parsley just picked. The freshness and simplicity of flavours combines to give a beautiful sunny dish that leaves you just wanting more.
In the restaurants we try and use the best seasonal ingredients and it is good to try things from different farms and producers so that you have different tastes to play around with. Tomatoes are a case in point and the flavour varies hugely. Enjoy right now while these ingredients are at their very best!
Ingredients, serves four
200g cleaned baby squid tentacles and body
16 baby tomatoes
I clove garlic chopped
1 dried birds eye chilli
Juice of lemon
Finely sliced flat leaf parsley
Good pinch Cornish sea salt
Skin the tomatoes by dropping them into a bowl of boiling water for 30 seconds, drain and the skins should slip off easily.
In a pan gently cook the garlic and chilli in a little good quality olive oil, just until the garlic starts to colour. Squeeze half the tomtoes to release a bit of the juices and add to the pan with the other tomatoes and the squid. Fry for a minute or so only, no more and finish with the lemon juice and parsley and serve immediately.
Good with a bit of foccacia to soak up the juices.