SAUTÉED SQUID WITH POTATOES AND CHILLI

Go back five or so years and you would have struggled to buy squid easily. Happily, most supermarkets now sell squid – and if you have a local fishmonger, even better! Squid always reminds me of being on holiday, so whenever I have it at home, those holiday memories come flooding right back.

60g Lucy Bee coconut oil, plus a little extra for the squid

150g red onion, finely sliced

350g cooked waxy potatoes (such as Charlotte, Maris Peer or Jersey Royals), cut into bite-sized pieces

2–3 garlic cloves, finely chopped

500g squid, sliced into rings

½ tsp dried chilli flakes

1 tbsp sherry vinegar

Big handful of roughly chopped parsley and coriander

Lime wedges, to serve

SERVES 8–10 AS A STARTER OR 4–6 AS A MAIN COURSE

Melt the coconut oil in a large, heavy-based frying pan. Add the onion and gently sauté until soft, then add the potatoes and continue to cook until the onions and potatoes are just browning (not burnt!), stirring occasionally.

Add the garlic and cook for 2–3 minutes, stirring often to mix, then remove from the pan and set aside. Add a little more coconut oil to the pan, stir in the squid and chilli flakes and cook for 3–5 minutes, taking care not to over-cook the squid or it will be tough.

Return the potatoes and garlic to the pan, then add the sherry vinegar and herbs. Give everything a good stir to combine and serve with lime wedges to squeeze over, and a crisp Baby Gem salad.