Directions

SALT AND PEPPER SQUID WITH BOKKOM AIOLI

1. For the aioli, squeeze the roasted garlic from its skin into a bowl. Add in the grated bokkom, mayonnaise and lemon juice and stir to combine. Set aside until required.
2. In a large pot, heat a depth of 4cm of oil to 200°C. In a bowl, season the flour with salt and pepper. Working in batches, dust the squid in the flour and then fry until light golden. Drain on kitchen towel and season with a little extra salt. Serve the squid with a squeeze of lemon and the bokkom aioli.

GRILLED OYSTERS WITH SMOKY BACON BUTTER

1. Preheat the oven to 200°C and line a baking sheet with greaseproof paper. Lay out the steaky bacon and cook until crispy. In a bowl, combine the melted butter, garlic and herbs. Use kitchen scissors to snip the rashers of bacon into thin strips. Add the bacon to the butter and grind in a little black pepper.
2. On a second baking sheet, form a layer of rock salt and balance the oysters in it. Place a dab of bacon butter on each oyster and grill the oysters in a very hot (220°C) oven for 3 to 5 minutes or until the butter is bubbling. Add a little more bacon butter to each oyster just before serving.