(serves four)

750g squid
½ tsp black peppercorns
½ tsp Sichuan peppercorns
1tsp Maldon salt
1-2tbs sunflower oil
1 medium-hot red finger chilli, thinly sliced
3 spring onions, trimmed and sliced

For the salad
¼ cucumber, peeled, halved and seeds removed
50g fresh beansprouts
25g watercress sprigs, large stalks removed
2tsp dark soy sauce
2tsp roasted sesame oil
¼ tsp caster sugar
A pinch of salt

Clean the squid and then cut along one side of each pouch and open out flat.

Score the inner side into a diamond pattern with the tip of a small, sharp knife, then cut into 5cm squares.

Separate the tentacles if large, and set both to one side.

For the salad, cut the cucumber lengthways into short, thin strips. Toss in a bowl with the beansprouts and watercress. Whisk together the soy sauce, sesame oil, sugar and salt.

Heat a heavy-based frying pan over a high heat, add both the black and Sichuan peppercorns and dry-roast for a few seconds, shaking the pan now and then until they darken slightly and start to smell aromatic.

Tip them into a mortar, crush coarsely with the pestle, then stir in the salt.

Heat a wok over a high heat until smoking. Add half the oil and half the squid and stir-fry for two minutes until lightly coloured. Tip on to a plate and repeat with the remaining oil and squid.

Return the first batch of squid to the wok and add one teaspoon of the salt and pepper mixture.

Toss together for 10 seconds or so and then add the red chilli and spring onion.

Toss together and divide between four plates, making four small, neat piles slightly off centre.

Dress the salad and pile it alongside the squid.

Serve immediately.

Rick Stein

Photo © Sam Bailey

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