Matt Tebbutt served up deep-fried squid, chickpeas with garlic puree and spinach with coconut sauce on Saturday Kitchen.

The ingredients for the chickpea puree: 1 x 400g tin chickpeas, drained, handful reserved for garnish, 3 garlic cloves, minced and dash olive oil.

For the spiced spinach: 1 brown onion, thinly sliced, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric, 1 tbsp grated fresh root ginger, 1 x 400ml tin coconut milk, 20g baby spinach, salt and freshly ground black pepper.

For the deep-fried squid: 100g plain flour, 3 tbsp hot smoked paprika, 1 tsp salt, 1 tsp freshly ground black pepper, oil, for deep-frying and 4 small or medium squid, cleaned and scored
200ml full-fat milk.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.