Squid with Tomatoes, Red Pepper and Chillies

One of the best fish buys is squid, which is never expensive. I use it for stir-frying, steaming or poaching. It takes well to oriental, Mediterranean or Indian flavourings and it makes all the difference to a fish stew, dropped in at the last minute. If you are put off by having eaten rubbery squid it is almost bound to have been the result of prolonged or fierce cooking.

Serve this dish with basmati rice and a crisp green vegetable or, if you want to eat it cold, simply accompany