CHARRED SQUID WITH CHILLI-HONEY SYRUP

SERVES 4–6 / PREPARATION 30 MINUTES / COOKING 5 MINUTES

You can make this dish at any time of the year, but use fresh squid if you can. Make up the Pickled Cucumber Relish as close to the time of eating as possible – it keeps those peanuts crunchy and the flavours individual. You can swap out the squid for fish, pork or barbecued chicken thighs.

8 squid tubes

1 tablespoon grapeseed oil

flaky sea salt, to taste

Chilli Honey Syrup (see recipe)

PICKLED CUCUMBER RELISH

1 cucumber, cut into batons

1 small red onion, finely sliced

½ recipe Basic Pickling Brine

(see recipe page 86)

150g roasted peanuts, roughly chopped

1 tablespoon grapeseed oil

1 red chilli, finely sliced

1 small handful fresh coriander leaves, chopped juice of

1 lemon a pinch of chilli powder flaky sea salt and cracked pepper, to taste

To make the pickled cucumber relish, place the cucumber and onion in a bowl. Pour the cold basic pickling brine over the vegetables and allow to sit for 5 minutes to pickle. Drain well. Add all the remaining ingredients and toss to combine.

Cut along one side of each squid tube and open it out like a book. Cut off the lumpy ends to form a neat rectangle and score on a 45-degree angle on both sides. Place in a bowl with the oil and salt and toss to coat. Heat a barbecue to a high heat. Char the squid for 2 minutes on each side.

To serve, arrange the pickled cucumber relish on a platter, top with charred squid and drizzle with chilli honey syrup.