SQUID RECIPE RECIPES

1. To make the spiced salt, heat a small frying pan over medium-high heat and add the salt. Stir for 30 seconds, just to warm, and remove from the heat. Transfer to a small mortar and pestle, and add the pepper to crush, mixing well.

2. Combine all the batter ingredients and half a cup of cold water in a large bowl. Dip the squid pieces in the cornflour and sprinkle with half the spiced salt,  then add squid to the batter.

3. In a wok with a thermometer on the side, heat the oil to 180 degrees. Gently place the squid in the hot oil and move around with chopsticks to stop the pieces from sticking together. Fry for a couple of minutes until golden brown, remove from the oil and place on a plate with kitchen paper to drain.

4. Quickly but carefully pour the oil off into a stainless-steel container, place wok back on the heat and add two tablespoons of oil, add the garlic, ginger and spring onion and fry for a moment then add the drained squid and toss around with remaining salt. Remove from the wok to a plate and garnish with sprigs of coriander.

For another Jade Temple recipe, check out Neil Perry's braised duck leg with chestnuts.

1. To make the spiced salt, heat a small frying pan over medium-high heat and add the salt. Stir for 30 seconds, just to warm, and remove from the heat. Transfer to a small mortar and pestle, and add the pepper to crush, mixing well.

2. Combine all the batter ingredients and half a cup of cold water in a large bowl. Dip the squid pieces in the cornflour and sprinkle with half the spiced salt,  then add squid to the batter.

3. In a wok with a thermometer on the side, heat the oil to 180 degrees. Gently place the squid in the hot oil and move around with chopsticks to stop the pieces from sticking together. Fry for a couple of minutes until golden brown, remove from the oil and place on a plate with kitchen paper to drain.

4. Quickly but carefully pour the oil off into a stainless-steel container, place wok back on the heat and add two tablespoons of oil, add the garlic, ginger and spring onion and fry for a moment then add the drained squid and toss around with remaining salt. Remove from the wok to a plate and garnish with sprigs of coriander.

For another Jade Temple recipe, check out Neil Perry's braised duck leg with chestnuts.

1. Preheat the oven to 190ºC/375ºF/gas 5.
2. Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour.
3. Heat a splash of oil in a large, deep pan on a medium heat and fry the chicken until golden brown all over, then transfer to a baking tray and place in the oven for 20 minutes, or until cooked through.
4. Meanwhile, slice the chorizo, peel and finely chop the onion and garlic, and pick and finely chop the parsley leaves, finely chopping the stalks.
5. Put the pan back on the heat, add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Add the onion, garlic and parsley stalks, then cook until soft.
6. Meanwhile, gently heat the chicken stock and infuse half with the saffron.
7. Add the smoked paprika, the rice and infused stock to the pan and leave to cook on a medium heat for around 20 minutes, stirring occasionally.
8. Meanwhile, halve the squid and lightly score all over with a regular eating knife (if using).
9. When the time's up, add the remaining stock, peas, prawns, and the mussels and squid (if using). Place a lid on the pan and cook for 10 further minutes.
10. Finally, add the cooked chicken, sprinkle over the chopped parsley and serve with wedges of lemon for squeezing over.