Ingredients

8 small squid cleaned

500gr shelled board beans

80gr peppered cheese sheep grated

Juice of zest of 1 lemon

3 garlic cloves finely chopped

15ml raspberry vinegar

12 tomatoes halved

100ml extra virgin olive oil

salt and black pepper.

Method

Cut the squid in half and using a pointer knife make a chis cross cuts on the squid . Heat a pan with the oil and the chilli for 30 seconds and stir in the squid and cook on highest heat for 1 minute . Remove from the heat transfer to an oven dish and mix in the lemon juice zest, vinegar , lease tomatoes and seasoning . Roast in a moderate oven at 180/c for about 7minutes . Remove from the oven , add parsley plate and well skill hot sprinkle with the cheese leaving a cheese leaving in a melt a squid dish.

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