Dean Edwards Spanish tapas recipe on Lorraine

Dean Edwards served up Spanish tapas consisting of Roasted Red Pepper Toasts, Cider Braised Chorizo Bites and Salt and Pepper Squid on Lorraine.

The ingredients: 400g squid, cleaned (get your fishmonger to do this for you), 80g corn flour, 1 heaped tsp black pepper crushed, 1 heaped tsp salt, 4 tbs mayonnaise, Juice ½ lemon, ½ clove garlic crushed and Lemon wedges to serve.