We had this lovely supper one day in the middle of the week, last week. Why? Because we can. No, but squid is so cheap, and it makes such a lovely summery meal.

The best mayo I’ve ever made is the wild garlic mayo, and thanks to mum who dried some leaves for me I can enjoy this all year round. It didn’t work as well with the dried stuff as the fresh leaves, so next time I will try it with the frozen ones my mum has gathered for me. Mum – you’re the best!

Calamari, serves 2

4-5 squid tubes

3 tbsp semolina

2 tsp paprika powder

a pinch of salt

neutral oil  (vegetable oil/ground nut oil)

For serving:

lime and/or lemon wedges

mayo of some sort

Cut the squid into rings. Pour semolina, paprika powder and salt in a large ziplock bag and shake it. Add the squid rings and shake so the rings get coated by the mixture. Heat up 2 cm high of oil in a large pan. Check that it is hot enough by throwing in a small piece of bread. If it browns it is hot. Remove the bread and add a handful calamari. Beware of the oil splashing about. Fry until the calamaris are golden on both sides. Remove with a slotted spoon or tong, drain on some kitchen towel. Fry the remaining squid in a few batches. Serve immediately!