Gennaro Contaldo serves up a tasty Calamari ripieni Italian squid dish on Saturday Kitchen.

Gennaro says: “Preparing the squid can be a little tricky, so get your fishmonger to do this for you if you’re unsure. Otherwise the recipe is very easy – a bit of prep then the oven does the rest.”

The ingredients are: 4 large squid including tentacles, cleaned, 3 tsp extra-virgin olive oil, plus extra to drizzle, 2 garlic cloves, finely chopped, 4 anchovy fillets, 1 tbsp capers, 200ml dry white wine, 100g white bread, crusts removed, finely chopped, 40g pine nuts, ½ lemon, zest only, 1 tbsp freshly chopped parsley and salt and freshly ground black pepper.