One of the household favourites. We call it Salt and Pepper Squid, but it has come a long way since.

Cut the tubes into thick rings, toss in flour, then in lightly beaten egg white, then in a mix of capers, spring onions, parsley, crushed chilli, salt and pepper. Toss the tentacles in salted flour. Quickly shallow-fry in grape seed oil, drain well and serve with Sauce Vierge and a poached egg.

Dress with chilli oil and Balsamic vinegar.

The picture to the left shows a rather busy plate because I was over-indulging myself with Sauce Vierge and the amount of squid, but given that this meal is so very tasty, I didn’t mind the portion size. Below are a few somewhat nicer presentations from earlier occasions (some without Sauce Vierge).

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