Stir-fried Squid with Fresh Fruit Sambal and Squid Ink Sauce

Cleaning whole squid (by removing its tentacles, quill, beak, membrane and entrails) and keeping the tube intact can be a step too far for many home cooks. There are loads of YouTube videos if you fancy giving it a crack, but if you’re not comfortable, ask your fishmonger to clean the squid for you. You can leave the squid ink out of this recipe if you prefer; the colour won’t be black, but it’s still delicious.