Chilli and Thai Basil Squid

prepare the squid, slice the hoods in half lengthways. Score the inside of the hoods and slice crossways into 1.5cm strips. Add the squid to a dish along with the garlic, chopped chilli, chopped basil, fish sauce, black pepper and 2 teaspoons of olive oil. Set aside for 15 minutes to marinate. For best results cover and refrigerate for up to 2 hours.

Prepare the barbecue for direct cooking over high heat (250°C-290°C). Add 3 tablespoons of vegetable oil to a small Q Ware Frying Pan. Place the pan onto the barbecue for 10 minutes while it is preheating.

Add the ½ cup fresh whole Thai basil leaves to the hot oil. Fry the leaves for 2 minutes, or until golden and crispy. Remove the fried basil leaves from the pan with a slotted spoon and leave to drain on a plate lined with paper towel. Remove the frying pan from the grill and leave to cool on a heat proof surface. Place the squid onto the cooking grill in a singular layer, grill over direct high heat, with the lid closed, for 2 minutes, until just slightly golden. Flip the squid and cook for a further 2 minutes, remove from the barbecue. It is best to take the squid off the barbecue slightly early rather than over cooking. Grill the lime, cut side down for 2 minutes to caramelise.

Dish the squid onto a serving platter, top with fresh basil leaves, garnish with chilli and finish with a squeeze of caramelised lime.

The Thai basil can be replaced with sweet basil.