- 500g/1lb 2oz fresh squid tubes and tenticles, tubes cut in half lengthways and flesh scored
- 4 tsp olive oil
- 2 lemons, juice only
- 2 long red chillies, seeds removed, finely chopped
- sea salt and freshly ground black pepper
- 60g/2¼oz watercress
- 1 free-range egg
- 300ml/10fl oz vegetable oil
- 1 red chilli, seeds removed, finely chopped
- 2 tsp Dijon mustard
- 1 tsp white vinegar
- 100g/3½oz wild rocket
- ½ bunch watercress
- To make the mayonnaise, blanch the watercress in a large saucepan of boiling water for 2 minutes. Drain and refresh under cold running water until completely cool. Squeeze out any excess water. Blend the watercress in a bowl with the remaining ingredients plus salt and freshly ground black pepper, using a hand-held blender, until you have a smooth mayonnaise.
- Preheat a griddle pan over a medium-high heat. Season the squid with salt and pepper and drizzle with the oil, then cook on the hot griddle for 2 minutes (it should curl and go dark and sticky on the outside). Turn the squid and cook for a further minute.
- Meanwhile, mix half the lemon juice with the red chillies. Remove the griddle from the heat and pour the lemon and chilli mixture over the squid.
- To serve, put a handful of rocket and watercress on each of four plates. Place the squid on top, pour over the remaining lemon juice and serve with a spoonful of mayonnaise.