Tim Pak Poy cooked brilliantly complex dishes at Claude’s for over 15 years, but at home he’s always preferred rustic recipes such as this one. The dish works best with tiny squid, ideally the size of your little finger. If they aren’t available, use the smallest squid you can find, slice them in half crossways, push the tentacles into the top half and slice the bottom half into strips. This tastes just as good
