Fried calamari

Cut the squid into rings about ½cm thick.

Tip the flour into a freezer bag and season well.

Add the capers, then give everything a good shake to mix together.

Tip the squid into the bag, then shake again until all the rings are well coated.

Mix together the garlic and mayonnaise, then place in a serving bowl.

Pour some oil into a large pan until it comes about 7cm up the sides, but the pan is no more than a third full.

Place over a medium heat and let the oil warm up.

To test that the oil is ready, place a small piece of bread in the pan – it should sizzle when it touches the oil.

Remove a handful of squid from the flour and shake off any excess.

Gently drop into the oil, then cook for about 3 mins until crisp.

Remove with a slotted spoon and place on kitchen paper.

Repeat with the remaining squid.

Serve straight away with the mayonnaise and lemon wedges.