By Neil Perry
I know I keep saying this but I DO love this dish, and it IS one of my favourites, it really is! I like to serve it with Nam Jim — the lime, chilli and squid are a match made in heaven.
To prepare the squid, cut off the tentacles, and cut down the centre of the squid so it will open out flat. Score the inside with a crisscross pattern, then slice lengthways into 2 cm (¾ inch