Chorizo and Squid Salad with Greek style couscous.

1 red or brown onion, finely sliced (Spring onion is also superb)

1 red Capsicum, sliced

A few splashes of Sherry vinegar – see method below.

100g raw chorizo, finely sliced

4 cleaned squid or calamari, tentacles reserved if you like, finely sliced

Olive oil

bunch of flat-leaf parsley, leaves

For the Couscous

Blitz 4 Spring onions, 1 Bunch fresh mint and 100g Baby spinach in a processor. Add seasoning to taste and mix this in with your couscous when cooking it.

This Spanish-style salad is great with a glass of chilled sherry or sweet fruity wine,” says Jamie. “It’s reminiscent of a balmy summers evening on the beach, so close your eyes and just pretend you’re there.”

Pile up the sliced onion and raw or par cooked red capsicum on a platter, add a splash of sherry vinegar and gently toss so it starts to pickle slightly. Set aside. Meanwhile, fry the chorizo in a pan or BBQ over a medium heat for 3 to 4 minutes, or until crispy and delicious. Add a good splash of sherry vinegar and toss it all around, then set aside. Season the squid tubes and tentacles then fry or BBQ with a splash of oil over a high heat for 2 to 3 minutes, until golden or even a little char grilled for extra flavour! Prepare a layer of couscous. Quickly toss the parsley leaves with the onion and add. Scatter over the chorizo, then top with the squid and eat straight away. Garnish with lemon, feta, olives, harissa and natural yogurt. Yumm!