Marinated squid, smoked chilli, fennel and lemon salad

How to cut

• Unless I specify that the skin should be left on, all the recipes in this book require you to prepare citrus so that the skin and at the very least the outer membrane is cut away. The way to do this is to top and tail the citrus and sit it firmly on your chopping board. Then cut from top to bottom, following the contour of the fruit, making sure you are cutting away the pith and outer membrane as you go. When you have cut all the way around, trim off any other bits of white pith you can see. You can then slice or dice the fruit as it is, flicking out pips as you go. For membrane-less segments, take the fruit in one hand and cut along one side of each segment – you can then either cut down the other side to release the segment or you can carefully scrape the flesh in one movement from the centre to the edge – this will ensure you remove every bit of flesh from that side. You should always do this over a bowl to catch any juice, and I always squeeze out the discarded peel and membranes too.