Squid, Red Wine and Oregano.

Prepare the squid and rinse under a cold tap, drain, dry and set aside in a cool place.

In a non stick pan dry fry a hand full of fennel seeds until they start to release their aromas.

Pound a couple of garlic cloves with some good sea salt in a pestle and mortar, add the fennel seeds and a finely chopped red chilli and pound some more.

Cook a chopped onion in some good oil until soft and sweetened then add the garlic and fennel paste and cook for a few more minutes to combine.

Now add a little orange zest, a couple of de-seeded and sliced red peppers, dried oregano and some halved cherry tomatoes,

Turn up the heat and add a small glass of good red wine, burn off the alcohol, season with salt and pepper.

Reduce the heat to a low simmer and cook with a lid on until the peppers have softened.

Heat some oil in a frying pan.

Season the squid with salt and pepper and cook (reserving the tentacles) on a high heat for a minute or so on each side - this can be done in batches - throw the tentacles in last as they only take 30 seconds or so to cook.

Add the cooked squid to the stew and combine.

Serve with crusty bread to soak up all the juices.