Like most people we love squid (particularly in the summer time, with lots of garlic aioli, and ideally by the beach!). With this in mind, we wanted to put a more wintery twist on the classic squid and mayonnaise combination, with some roasted sweet peppers, dill and crushed beets.
Firstly, you need to prepare the squid. We've done this quite a few times, but if you've never done it before then it probably seems like a rather daunting task, so here's a video to get you on your way - www.bbcgoodfood.com/technique/how-prepare-squid.
After your squid is prepared and cleaned, pop it in the fridge whilst you get roasting your vegetables.
Wash and cut the beetroot in to quarters (leaving the skin on as this adds texture), and roast in olive oil, salt and pepper, and a small sprinkling of sugar until cooked through. Once cooked, crush in a blender until the mixture looks like the consistently of grains.
At the same time as the beetroot, roast the peppers in oil until the edges are charred.
For the sauce we blended together a combination of shallots, mayonnaise, lemon juice, lots of fresh dill and season to taste.
Once all your hot components are ready, cook the squid in a very hot pan for around 30 seconds on each side, with a squeeze of lemon at the last minute.
Spoon a bit of your beetroot mix and the dill mayonnaise on the plate, then add your freshly cooked squid and roasted peppers with a few sprigs of dill and lemon zest.