Salt & pepper squid
About £0.67 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Squid rings300g
- Cornflour60g
- Fresh chillies1
- Spring onions3
- Limes1
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Pat the squid rings (300g) very dry.
- Mix the cornflour (60g) with a teaspoon each of salt and black pepper. Toss the squid in it.
Kitchen note Season as you go, a little at each stage, rather than all at the end. Taste before it goes on the plate.
- Shallow fry in hot oil in batches until golden (2 min). Drain on kitchen roll.
- Toss with sliced chilli (1) and spring onion (3). Lime (1) wedges on the side.
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.