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.