Jamie Oliver serves up salt and pepper squid for the diners in his seaside cafe on Jamie and Jimmy’s Friday Night Feast.
Jamie says: “Crispy but tender squid with a hum of pepper heat, complemented by fragrant herbs, crispy garlic and a hit of vinegar – this is my evolution of the classic dish, which I know you guys all love. Traditionally, it comes from Cantonese cuisine, originating in the Guangdong province, and it was one of the very few spicy dishes this cuisine embraced. They achieved heat by using finely ground peppercorns instead of chillies, which they didn’t have, but I couldn’t resist adding a few here for double pleasure.”
The ingredients are: ½ a bunch of fresh mint, 4 spring onions, 8 medium whole squid, (500g), vegetable oil, 1 heaped tablespoon white pepper, 100 g plain flour, 1 small handful mixed fresh chillies, 4 cloves of garlic and 1 tablespoon white or red wine vinegar.