Roasted accordion squids on a bed of fennel orange salad

Thinly slice the fennel and place it together with the onion in a salad bowl .

Put vinegar, lemon juice, mustard, garlic and olive oil in a screw-top jar. Season with salt and pepper and shake to combine.

Add orange segments and dressing and toss to combine.

Slice the squid into half centimetre thick intervals (leave about 1 centimetre uncut); the squid should still be in one piece after slicing – it looks like a small accordion.

Heat a frying pan to medium heat.

Fry 3 tablespoons of olive oil, the chopped chili and garlic in the pan for about 5 min (the garlic should be lightly browned).

Put aside the mixture into a small bowl and wipe out the pan with a paper towel.

Re-heat the pan on the hob to a very high temperature with 1 table spoon of olive oil.

Roast the squid in the pan (leaving each side for about 2 to 3 minutes in the pan so that the squid turns brown and get caramelised).

Put the fennel salad on a small plate, take the roasted squid and place it on the fennel.

Sprinkle the lemon zests over the squid.

Take the olive oil/chili/garlic mixture from the bowl and drizzle it over the squid and salad.

Sprinkle the spring onions over the squid and fennel salad.

Drizzle the lemon juice over the squid.

Sprinkle it with sea salt and freshly ground pepper.