Calamari with chilli, coriander and lime sauce

First, make the sauce

Mince these ingredients in a food processor until fine: 8 cloves of peeled garlic, 4 fresh coriander roots, 8 small green chillies (scrape the seeds out for a milder heat or use fewer) and 3 good pinches of sea salt. Scrape the mixture into a bowl and add 2 teaspoons of castor sugar, the juice of 3 limes and 4 tbsp of fish sauce. Mix well until the sugar dissolves.

For 4 people, clean 750g of fresh calamari, open the tubes and scrape out any remaining innards. Cut the tubes into large, bite-sized tiles and the tentacles into sets of two. Make sure the barbecue is hot and grill the calamari quickly, making sure not to overcook.

To serve 

Place all the calamari on a serving dish, put the dipping sauce in a bowl and serve.