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What to do
1. Rinse the squid and pat dry with paper towel. Cut each tube open by slicing down one side. Carefully score the inside of the flesh in a diamond pattern, without cutting all the way through.
2. Combine the lemon zest, lemon juice, garlic, coconut oil, salt and pepper in a bowl to make a marinade. Rub the marinade into the squid, cover with plastic wrap and marinate in the fridge for at least 2 hours.
3. Preheat a barbecue or non-stick frying pan over high heat. Cook the squid for about 2 minutes on each side or until the flesh curls and changes colour.
4. Serve the squid garnished with the coriander, and with lemon wedges for squeezing over the squid.
Images and text from 8 Weeks to Wow by Emilie Brabon-Hames and Chief Brabon, Murdoch Books, RRP $29.99.
Photography: Jeremy Simons