Quick salt & pepper squid

1. Ask the fishmonger to clean the squid, or use small ones that come ready-cleaned. With kitchen scissors, cut open the body and open it out, then wash well and pat dry. Cut a large body into four roughly square pieces; small squid can simply be opened up.
2. Using the tip of a very sharp knife, score the surface in a neat criss-cross. Brush with oil and set aside while you heat the barbecue or griddle.
3. Mix together 2 tsp sea salt, the Chinese five-spice and 1 tsp freshly ground black pepper. Sprinkle over both sides of the squid just before cooking, to taste; you may not need it all. Heat the griddle pan until hot and cook for about 1 minute on each side, until it starts to curl. Lift onto a serving plate with tongs and drizzle with a little sesame oil. Scatter over the coriander leaves and serve with small bowls of sweet chilli sauce for dipping.

Tips from the ZestyPlate Kitchen

• Score the squid in a criss-cross pattern so it curls attractively and cooks evenly.
• Pat it really dry before it hits the heat, otherwise it steams instead of charring.
• Keep the cooking fast and the heat high. Squid wants about a minute a side and turns tough if you push it further.
• Season just before cooking so the salt doesn't sit and draw out moisture.