Richard Corrigan served up baby squid stuffed with chorizo and feta on James Martin’s Saturday Morning.

The ingredients are: 200g uncooked chorizo sausages, 150ml white wine, 200g feta or feta-style cheese, 20 baby squid, cleaned, tubes and tentacles only, Vegetable oil, for frying, 2 fennel bulbs, thinly sliced, 1 tbsp good quality extra virgin olive oil, plus extra to serve, Salt and freshly ground black pepper.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.