James Martin served up tasty squid with black bean sauce and deep-fried squid rings with yuzu dressing on Saturday Kitchen.

James says: “A double helping of squid, stir-fried in a homemade black bean sauce and deep-fried squid rings.”

The ingredients for the yuzu dressing are: 2 free-range egg yolks, ½ tsp sea salt, pinch white pepper, 2 tsp rice wine vinegar, 4 tsp ready-made chilli and garlic sauce, 2 tsp yuzu juice, to taste and 200ml vegetable oil.

For the black bean squid: 450g squid, cleaned, cut and scored, 1 tbsp Shaoxing rice wine or dry sherry, 1 tbsp light soy sauce, 2 tsp sesame oil, 1 tsp cornflour, 2 tbsp vegetable oil, 1½ tbsp cooked black beans, rinsed and coarsely chopped, 2 garlic cloves, 2 spring onions, chopped, 2 shallots, finely chopped, 1 tbsp light soy sauce, 1 tsp sugar, 1 tbsp chicken stock, 1 tbsp sesame oil, 2 spring onions, sliced into thin strips, to garnish and 1 red chilli, sliced into thin strips, to garnish.

For the deep-fried squid: vegetable oil, for deep-frying, 75g plain flour, 4 medium squid, cleaned, quills and beaks removed, sliced into 1cm rings, 2 free-range eggs and 75g Japanese panko breadcrumbs.

To serve: 4 spring onions, chopped, 2 tbsp fresh mint, 2 tbsp fresh coriander, 1 red chilli, sliced, 2 limes, juiced, 4 tbsp coriander cress and salt and freshly ground black peppe.