Squid carries bold south-east Asian flavours particularly well for a palate-awakening starter.
500g/1lb 2oz squid, cleaned
3 lemongrass stalks, outer leaves removed, sliced finely
2 red chillies, chopped finely
1 tbsp vegetable oil
2 garlic cloves, grated
200ml/7fl oz coconut milk
1 mango, peeled, stone removed, chopped finely
1 lime, juice only
1 tbsp Thai fish sauce
2 tbsp chopped fresh coriander
2-3 little gem, leaves separated
2 tbsp red amaranth
Score the squid into a diamond pattern using a regular table knife and then slice into 5cm/2in squared pieces.
Place the squid into a bowl with half the lemongrass and chillies. Cover with clingfilm and set aside for at least 10 minutes.
Heat the wok until it s smoking hot, add the oil and stir-fry the squid for 2-3 minutes, or until opaque and charred at the edges. Remove from the wok and set aside.
Stir-fry the remaining lemongrass and chillies and the garlic cloves for one minute.
Add the coconut milk to the work, bring the mixture to a simmer and cook for 2-3 minutes.
Add the squid back to the wok with the mango, lime juice, fish sauce and coriander and cook for a further 2-3 minutes, or until the mixture is steaming hot.
To serve, pile the squid pieces on top of the lettuce, scatter with the red amaranth and drizzle with a little of the remaining sauce.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin is joined by chefs Tom Kitchin and Luke Matthews, and guest Mary Berry.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.