Grilled squid with haricot beans & chard

There are two ways to cook squid; either long and slow or nice and quickly. Anything in between results in chewy fish. Provided the beans are pre-boiled, this is a lunch that can be put together very quickly. The fishmonger’s habit is to scrape the purple skin from the squid’s flesh. This is a shame, as when cooked it provides a great taste and a dramatic colour; ask them not to.