Crispy Pepper Calamari With Chips & Lemon Garlic Aioli

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into chips

Add the chips to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for an initial 10 min or until starting to crisp

Meanwhile, zest half of your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Peel and slice your shallot[s] finely

Add the sliced shallot to a large bowl with a squeeze of lemon juice and a pinch of salt and sugar – this is your quick pickled shallot

Combine a squeeze of lemon juice with your mayo, roasted garlic paste, lemon zest and a good grind of black pepper – this is your lemon garlic aioli

Once your chips have had an initial 10 min, remove them from the oven and push them to one side of the tray[s]

Add your salt & pepper squid to the other side of the tray[s]

Tip: Cooking for 3 or more? Use 2 trays!

Return the tray[s] to the oven for a further 20 mins or until everything is golden and has crisped – this is your crispy pepper calamari & chips

Chop your cherry tomatoes in half

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Add the shredded lettuce and the chopped tomatoes to the bowl with the quick pickled shallot

Add a drizzle of olive oil and season with a grind of black pepper and gently toss it all together – this is your pickled shallot & cherry tomato salad