Mediterranean stuffed squid

First make the stuffing. Heat the olive oil in a heavy-based frying pan. Add in the onion and fry gently until soft and golden.

Add the reserved squid tentacles and fry for a further 5 minutes, stirring often.

Remove from the heat and add in the tomatoes, breadcrumbs, garlic, eggs and parsley, mixing well. Season to taste with salt and freshly ground pepper.

Stuff the squid with the stuffing mixture, allowing a little room for the stuffing to expand during cooking. Seal the ends with cocktail sticks.

Heat the olive oil in a large, lidded, deep-sided, heavy-based frying pan and fry the stuffed squid for 2 minutes.

Pour over the brandy and carefully set alight. Once the brandy flames have died down, add in the garlic, anchovies, capers and chillies.

Sprinkle with the flour and add the wine.

Bring to the boil, cover, reduce the heat and simmer gently for 1 hour.

Sprinkle over the parsley and serve.