1.Slice all your tomatoes in half and add to a pan on a medium heat with the olive oil, garlic, chilli, onion and crumbled sausage (you will need to skin the sausage to release the soft meat.) Gently move the ingredients around the pan so as not to totally break up the tomatoes. Continue to cook for around 10-15 minutes. A couple of minutes before you think its ready tear up a few leaves of basil and stir in.

2. To prepare the squid slide your knife along the inside of the tube to open it out. Using the back of the knife scrape down the inside of the squid to get rid of any excess membrane. Then gently score the inside of the flesh on a diagonal to make a criss-cross pattern.

3. I used the barbecue to cook my squid but a very hot pan will do if you don’t have one. Gently rub the cut side of the squid with a little oil and season with salt then place in the pan on the cut side. The squid will almost immediately start to colour and curl. This should take about a minute and a half to cook. Keep turning the squid to get an even colour.

4. Take the squid out and allow to rest for a minute before you slice in to rings. Then add the cooked squid to your sauce and gently toss the pan so all the squid is covered in the sauce. Finally add the juice of 1/2 a lemon.

5. Time to assemble. Place your sauce and squid in the centre of your plate then scatter over a few rocket and basil leaves. Finally dress with a touch of olive oil. Pop the cork on your wine and dig in! Serve with a little torn sourdough to mop up the sauce!