George Calombaris served up grilled calamari, watermelon, olives, goats’ curd and crisp vine leaves on Saturday Kitchen.

George says: “What could be better than crisp squid and watermelon on a hot summer’s day? Serve it with a glass of something cold when you have friends round.”

The ingredients are: ¼ small watermelon, skin removed and reserved, 100ml sherry vinegar, 100g clear honey, 50g vine leaves in brine, dried out in a low oven, 2 tbsp extra virgin olive oil, plus extra to garnish, 500g squid, cleaned, scored and cut into bite-sized pieces, tentacles reserved, 200g green olives, 200g goats’ curd, broken into small pieces, salt flakes and cracked black pepper and flat leaf parsley, to garnish.