Salt and Pepper Squid

In a pestle and mortar crush the white peppercorns with the malden sea salt.

Slice each squid into halves and with the inner part facing upwards, score the squid diagonally every 5mm, not cut the squid into 5cm x 2cm lengths.

In a bowl combine the salt and pepper from the pestle and mortar with the flour and chilli flakes. Next add the scored squid and toss well to coat the squid completely.

Heat the oil in a large pan until it gets to 180°C. (if you don't have a temperature gauge, test it with cubes of bread, they should sink and toast to golden brown within a few seconds and then float back to the surface).

Fry the squid in the hot oil in two batches for approximately 1 Minute, adding it all at once will cool down the oil too much so be patient!!!

Once the squid has curled up into thin cylinders and started to go golden it's ready.

Drain and place on some kitchen paper, keep warm in the oven and do the other half in the same process.

Serve on a plate scattered with the coriander, and the Thaitalian Tingler Chilli Jam as a dipping sauce in a separate bowl.