Ingredients

• 3 large free-range egg yolks
• 1 tsp Dijon mustard
• 2 tsp white wine vinegar
• 400ml/14fl oz sunflower oil
• ground ginger
• to taste
• sea salt
• 1 fennel bulb
• quartered
• cored and thinly sliced
• fronds reserved
• 100ml/3½fl oz rapeseed oil
• 20ml/¾fl oz chardonnay vinegar
• 1 tsp wholegrain mustard
• ½ lime
• juice only
• salt and freshly ground black pepper
• vegetable oil
• for deep-frying
• ½ tsp ground ginger
• ½ tsp paprika
• ½ tsp garam masala
• 100g/3½oz plain flour
• 2 large free-range eggs
• beaten
• 120g/4½oz crushed pork crackling
• 2 squid tubes
• cleaned and cut into rings
• sea salt
• 1 lime
• cut into wedges
• to serve

Directions

• To make the mustard mayonnaise
• place the egg yolks in a bowl and whisk in the mustard and vinegar. Slowly drizzle the oil into the bowl
• whisking constantly
• until you have a mayonnaise consistency. Season with ginger and salt and place in the fridge until ready to serve.
• To make the fennel salad
• place the fennel in a bowl of iced water to crisp up
• then remove and drain on kitchen paper.
• Mix the oil
• vinegar and mustard together in a bowl with a squeeze of lime juice and season with salt and pepper. Dress the fennel
• add the fennel fronds and set aside.
• To make the squid
• fill a deep-fat fryer or a large
• deep
• heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
• Mix the ginger
• paprika and garam masala together in a bowl. Put the flour in a separate bowl
• the eggs in another bowl and the pork crackling in another bowl.
• Roll the squid rings in the spices
• coat in the flour
• then the egg
• and finally the pork crackling. Set aside on a large plate until ready to fry.
• Deep-fry the squid for 1–2 mins until golden brown and crispy. Drain on kitchen paper and season with salt.
• Serve the squid hot with the mustard mayonnaise and fennel salad
• garnished with lime wedges.