Instructions: Prepare each squid by holding the body in one hand and gently pulling away the head and tentacles. Discard the head; chop the tentacles roughly. Keeping the body sac whole, remove the transparent "quill" from inside, then peel off the brown skin on the outside. Rub a little salt into each squid and wash well under cold water.

Mix the chopped squid, garlic, plum tomatoes, sun-dried tomatoes, basil and bread crumbs in a bowl. Stir in the vinegar, with 2 tablespoons of the oil.

Season with plenty of salt and pepper and mix well. Soak toothpicks (as many as there are squid) in water for 10 minutes, then drain.

Fill the squid with the stuffing, closing the ends with the toothpicks. Brush with the remaining 1 tablespoon oil and grill over barbecue for 4 - 5 minutes, turning frequently. Sprinkle with lemon juice and extra basil to serve. serves 4

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