A flicker of summer in January

This morning I woke up feeling particularly summery and bohemian, despite it being January. All I could think of were the blue waters of the Mediterranean, the sunlight reflecting off of it, fruit groves boasting their full bounty, a sense of freedom in the air. So anyway daydreams as usual led into this recipe, which has squid cooked two ways, grilled like an accordion and crispy panko fried. To make it a delightful summer lunch fennel pineapple and radish come into the play, complementing the freshness of the seafood perfectly.

Grilled concertina squid with fennel pineapple radish salad and crispy tentacles

Clean squid, keeping tentacles whole. Cut the squid concertina style. Marinate with (lemon zest + olive oil + salt + pepper + chopped garlic) and grill. Coat tentacles in buttermilk and crumb with (cayenne + salt + pepper + panko), then deep fry along with sliced red chillies. Toss shaved (fennel + radish + pineapple) with (basil + mint), and drizzle over (honey + lemon juice + olive oil) dressing. Scatter over fried tentacles and chillies, and serve with grilled squid.