METHOD

STEP 1: Cut open the squid along the body line and score on the inside, then cut each into three pieces. Place in a bowl with the tentacles, olive oil, lemon juice, chilli, sugar and salt. Mix and leave to marinate for 30 minutes.

STEP 2: Cut the courgette and fennel lengthways into wafer-thin long slices. Cook in a griddle pan for a minute on one side. Remove and place in a shallow dish.

STEP 3: Add the tomatoes to the dish, drizzle with olive oil, season with salt and pepper and set aside.

STEP 4: Place the rocket leaves in a bowl. For the dressing, whisk together the balsamic vinegar, olive oil and pepper.

STEP 5: Add the squid to a very hot griddle and cook for 15-30 seconds on each side. Remove from the griddle to a warm plate. Adjust the seasoning to your taste.

STEP 6: Pile the rocket salad in the middle of each plate and dress lightly. Surround with griddled squid and Provençal vegetables. Drizzle with extra virgin olive oil then top with parmesan shavings

From Kitchen Secrets by Raymond Blanc (£16.99, Bloomsbury)

Eat with...

Recipe: Grilled squid and Provençal vegetables