Instructions: Cut the calamari tubes into flat pieces then score the inner side of the pieces with shallow knife cuts, to create a checkerboard effect.

In a bowl, mix together the breadcrumbs, chopped parsley, lemon rind, dill, skinned and chopped tomatoes and salt and pepper to taste.

Place the calamari pieces and tentacles in an oven tray. Sprinkle with the breadcrumb mixture then drizzle with about 150ml. olive oil.

Bake at 200 c. for 15 minutes then serve on a bed of rocket leaves or radicchio, spooning over any extra juices from the pan.

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