SQUID is a big favourite of mine. A very versatile seafood it's as wonderful simply fried or long braised with wine and herbs, in each preparation it take on different qualities.

Grilled squid, especially done over a fire, is unique. The squid is scored from the inside so not only does it curl and present well, but also the little nobbles of squid catch the heat source or fire and the flavour is magnificent.

This also works very well on a grill pan.

4 small squid weighing about 150gm each – ask your fishmonger to clean them

Juice of ½ lemon

2 small handful fine breadcrumbs

10g fennel seeds finely ground

handfuls of rocket

For the dressing

4 mild red chillis, seeds removed and finely diced

1 small dried birdseye chilli

1 red pepper, roasted , peeled and chopped

2 tomatoes, skin and seeds removed and finely diced

small handful fresh oregano finely chopped

Tablespoon finely chopped curly parsley

pinch dried oregano

1 tablespoon good quality white wine vinegar with some sweetness or sweeten some vinegar with a little sugar or sugar syrup.

100ml olive oil

Small handful fine breadcrumbs

10g fennel seeds finely ground

Salt and pepper

GET your grill hot, whether it be an overhead, grill plate or barbecue.

Slice the squid from top to bottom then open it out, make diagonal cuts across the squid, first one way and then the other, making sure the depth of the cut is just to the outer side without going all the way through.

Brush with olive oil then season with salt and pepper, sprinkle over the ground fennel and the breadcrumbs then grill criss-crossed side facing the heat. The squid will curl on itself.

Cook until golden and evenly charred on the knobbly bits. For the dressing, mix together all the ingredients, taste to balance the flavours and season. Sweet, hot and aromatic from the oregano is what you're looking for.

Place the squid on the plate, dress the rocket with olive oil and lemon juice, season serve with or alongside and spoon the dressing liberally over the squid.