Dinner last night was a bit of a team effort, I asked Mark to make stuffed squid for dinner and he executed my request. Mark stuffed the squid with pork mince, and herbs that were picked freshly from the garden. Herbs that I have grown that included kaffir lime leaves, coriander, lemongrass and chilli.

The outside of the squid was then rubbed with olive olive before being sprinkled with salt and nigella seeds. They were then placed placed in the oven at 180C for 30 minutes.

A dipping sauce of lime juice, palm sugar, fish sauce and sesame oil was made to coat the rice noodles. A touch of green was added with sugar snap peas that were seriously crunchy. Perhaps a video capturing the sound of the crunch would have been good here.

This is a delicious meal that needs to be added to the regular repertoire. It would be handy if we could get cleaned squid to make this an even faster and more rewarding week night dinner.

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