Prep time:
Cooking time: 8 minutes
Total time:
Serves: 6
100g Self Raising Flour
2tbsp Olive Oil
½tsp Salt
2tsp Dried Chilli Flakes
150ml Beer
1ltr Vegetable Oil
500g Calamari
1 Large Egg Yolk
Zest and Juice of 2 Limes
1tsp Mustard Powder
Salt
Ground White Pepper
275ml Sunflower Oil
Cherry has compiled a selection of her delicious recipes in her first book, The Handmade Home Here, we’ve picked three of our favourites for a gorgeously fresh late-spring meal...
Serving suggestion: Take 2 rings and put 1 on top of the other on a Chinese ceramic spoon. Drop a teaspoon of mayonnaise on top and add some grated lime zest. Serve with a side plate of lime wedges. The mayonnaise will keep in the fridge for a few days and is great with chunky chips or with fishcakes.
- words: Cherry Menlove
- pictures: Keiko Oikawa
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