For the salsa verde: toss all the ingredients into a small food processor, season and blitz. Or, you can grab a pre made salsa verde from the shops

Drop the potatoes into a large pot of salted boiling water for 8-10 minutes. Drain and place into a serving bowl, top with a few cubes of butter, and once cool toss with a little of the salsa verde

Preheat the barbecue to a high heat, give your squid a little brush of olive oil and sprinkle with some of the sea salt. Grill the squid and tentacles for 3 minutes each side.

To finish, slice the squid into rings, drizzle with salsa verde and sprinkle with chilli flakes and remaining sea salt. Serve with fresh lime, mint and the baby potato salad. Easy As.