Hot butter calamari

Remove the tentacles from the squid and slice the bodies into 1.5 cm rings. If you want to make the squid into little flowers, make small slits, 2–3mm long, along one side of each ring using kitchen scissors or a sharp knife. Put all the rings and tentacles into a bowl and cover with the milk, then chill in the fridge for at least 30 minutes and up to 9 hours

When you’re ready to cook, make the hot butter sauce. Melt the butter in a frying pan over a medium-low heat with the chilli flakes, spring onions, Turkish pepper, salt and garlic, giving it a swirl. Once the foam has died down, watch it very carefully and keep swirling gently; as soon as the butter at the bottom goes brown and it smells nutty, tip it all into a bowl to cool

Mix the polenta, flour and cornstarch together in a large mixing bowl. Pour the oil into a large, heavy-based pan to a depth of 3–4cm. Set it over a medium-high heat. It is hot enough when a tiny pinch of flour sizzles when it hits the oil

Drain the squid well. Take 3 or 4 pieces in a handful and fully coat them in the flour mixture. Shake off any excess flour. Use a slotted spoon to lower them into the hot oil. Fry for about a minute, until crispy and light golden, then transfer to a plate or bowl lined with kitchen roll to drain. Repeat with the rest of the cuttlefish or squid. Season with salt

Before serving, put the cuttlefish or squid in the pan with the hot butter sauce on a low-medium heat, just to warm it through, and coat well