Prep 10 min marinate 8hrs+, cook 25 min

Serves 4

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For the squid and peppers

500g cleaned and gutted sustainably-sourced squid

12 padrón peppers

1 red chilli

2 tsp sesame oil

Zest and juice of ½ lime

1 tbsp finely chopped garlic

1 sprig fresh thyme, leaves picked

3 tbsp olive oil, plus extra to finish

50ml cooking sake

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To finish

30g flaked almonds

4 thick slices of sourdough

Finely grated zest of ½ lemon

1 sprig fresh coriander, leaves picked and chopped

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1. Cut the squid into triangles and put them in a bowl. Thinly slice the peppers and chilli, and add to the bowl with all the other squid ingredients except the cooking sake. Cover with clingfilm and put in the fridge to marinate for at least eight hours, or overnight.

2. Toast the almonds in a 220C (200C fan)/425F/gas 7 oven for five minutes, or until golden, then tip into a bowl. Put the slices of bread on a baking tray, drizzle with olive oil and grill, turning once, until crisp and goldenon both sides.

3. Put a large frying pan on a very high heat, add a drizzle of oil and, once it’s smoking hot, add the squid and pepper mix with all of the marinade. Toss constantly for no longer than a couple of minutes, otherwise the squid will turn chewy, then season to taste and tip out on to a warm plate. Deglaze the pan with the sake, and let the liquid bubble and reduce until it turns saucy.

4. Spoon the hot squid mixture and all the cooking juices from the pan over the toasts, finish with the toasted flaked almonds, lemon zest and coriander, and serve hot.