Sea food and eat it…

750g fresh squid (unprepared)

2 medium-hot red chillis (finely chopped)

3 garlic cloves (finely chopped)

1 tsp of toasted sesame seeds

3 spring onions (finely chopped)

2-3 fresh coriander sprigs (leaves and stalks, finely chopped)

6 tbs sunflower oil

1 lime

salt and black pepper

Clean the squid, cut along one side of each pouch and open out flat. Score the inner side into a diamond pattern with the tip of a sharp knife, and cut into 5cm (2 inch) squares. Separate the tentacles if large. Set all to one side.

Put six tablespoons of oil into a small pan and when hot add chopped chilli and garlic. Fry for a few seconds, then remove chilli and garlic onto kitchen paper to remove excess oil (do not let the garlic go brown).

Heat a frying pan over a high heat, add sesame seeds and toast for a few seconds. Remove from heat and set aside.

Heat a wok over a high heat until smoking, two tablespoons of oil from the chilli and garlic and half the squid. Stir-fry for 2 minutes until lightly coloured. Tip onto a warm plate and repeat process with the rest of the squid.

Place the squid on a warm serving plate, add a couple of turns of salt and black pepper, sprinkle over garlic, chilli, toasted sesame seeds, spring onion and coriander and finish with a squeeze of fresh lime.

Use locally caught fresh squid; it’s delicious and sustainable.

This and many other dishes are available in the new recipe book for the region, Relish North East.

Relish features 72 recipes and a hand-picked Larder Guide featuring many of the North East’s best local suppliers.