Salt & pepper squid

To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside.

Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside.

Line a tray with kitchen paper and make sure you have more salt to sprinkle with.

Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan.

If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs.

Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp.

Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt.

Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.