• Griddled calamari with chickpeas and spinach pasta
• Polenta encrusted calamari with warm caponata
• Seared calamari steaks in a coconut-and-peanut sauce served with sugar-snap peas
• Charred sweet pepper topped with seared coriander-and-garlic calamari tubes and tzatziki
• Summer slaw with stir-fried calamari

Smoke tomatoes

Remove the core from about 40 Rosa tomatoes and score a cross into the top of each.

Scatter some genuine French-oak wine barrel shavings into a pan (just enough to cover the base) and place over a high heat.

Place the tomatoes in a Chinese steamer basket and set over the pan.

When the shavings start to smoke, cover the pan and reduce the heat to medium.

Smoke for 15 minutes, or until the tomato skins start to come away from the flesh.

Remove from the heat and allow to cool, then peel.

Great in homemade tomato sauce and dishes.