Deep fried squid with green tahini

To make the tahini sauce, whizz everything together in a blender (start with the juice of ½ lemon, adding more to taste), with 100ml water and a pinch of salt. The lemon will thicken the tahini so you may need to adjust the quantity of water and the seasoning.

Cut the squid bodies into rings 1.5cm thick. Halve the larger tentacles. Check for any tough pieces of remaining cartilage and remove.

Mix the flours with the salt. Dry the squid with paper towels – if wet, it spits when it hits the oil – and toss it in the flour mixture. As you do, spread the squid out on a baking sheet, making sure it doesn’t overlap. Have another baking sheet ready, covered with a double layer of kitchen paper.

Put 5cm depth oil into a large deep pan and heat to 180°C. Deep fry the squid pieces for 2 minutes in about 4 batches, turning with a slotted spoon, until cooked through, golden and crisp. Remove to the kitchen paper to absorb excess oil, then scatter with salt. Serve with the tahini sauce and lemon wedges.