Instructions: First peel the speckled skin off the squid and pull out the contents of the bag discarding all save the tentacles.

Remove the celluloid bit (quill) and discard it too.

Then slice the bag (body) into rings.

Peel the tomatoes by dunking them into boiling water for 3 to 4 minutes.

Slip off the skins and chop the flesh roughly.

Next heat the oil in a large heavy frying pan and fry the squid rings and tentacles until they turn opaque and slightly golden (5 minutes).

Now add the peeled chopped tomatoes and garlic then when they begin to soften add the wine and spices and simmer uncovered for 20 minutes.

Then add the mushrooms and cook for 10-15 minutes more or until the squid is tender.

Bring everything up to simmering point and add the basil and spices and a seasoning of salt and freshly milled black pepper.

Simmer gently for a further 10 minutes and finally stir in the quark (or soured cream) just before serving.

Serve with rice and sprinkle with lemon juice and herbs.

If squid is not to your liking then the recipe works extremely well with monkfish cut into cubes. If you use monkfish you should take the fish out after the initial frying and replace it when the sauce is half reduced.

Serves 4

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