Squid with chicory, anchovies and sun-dried tomatoes

1. Trim the chicory bulbs and slice lengthways into 1cm-wide strips; put on a serving platter. Cut the sun-dried tomatoes in half and add to the chicory with the parsley, chilli, white wine vinegar and 1 tbsp olive oil; toss everything together well. Halve the anchovies and scatter them over the salad.

2. Heat 2 tbsp olive oil in a small pan over a medium heat. Add the garlic and fry, stirring, for 45 seconds- 1 minute. Take care not to let it brown. Remove from the heat and set aside to infuse.

3. Meanwhile, pat the squid dry with kitchen paper. Remove the tentacles and set aside. Cut the tubes down one side to open them out, then halve lengthways and score the insides with a criss-cross pattern, without cutting all the way through (see page 106 for step-by-step instructions).

4. Heat a large frying pan over a high heat, add the remaining 1½ tbsp olive oil and heat until it sizzles. Add the squid and tentacles to the pan (in batches, if necessary) and toss for 1-2 minutes until the squid curls, turns opaque and is cooked all the way through; season with a pinch of salt. Transfer to a plate to rest for 1 minute, then place on top of the salad. Drizzle the garlic oil over the squid.