Salt and Pepper Squid taste explosion

Squid reminds me of delicious meals on balmy evenings sailing in Croatia.  This is nothing like those Fritty Squitty as we used to call them, more like a tasty dish from our local Chinese.
vary the Explosive element by the amount of pepper and chilli (I like mine HOT)

For 2

Two medium sized squid, cleaned. (Or 250g baby squid cleaned, save tentacles but remove beak)
1 tblsp sea salt
1 tblsp black peppercorns (Szechuan if you have them - I use normal)
2 tblsp corn flour
Corn/sunflower/rapeseed oil enough to make 1cm deep in wok or deep frying pan
1 small fresh red chilli (if I haven't got one I sometimes use a dried one - see directions)
2 spring onions
Salad leaves to serve
1 lemon

Wash squid and cut into 1cm wide strips. If using baby squid I cut them in half depending on size, leave tentacles whole.
Cut spring onion into thin slices, and fresh chilli (if using) into very fine slivers and set aside.
Put sea salt and peppercorns into mortar and pestle and bash up until fine
NB if you are using a dried chilli crumble it into the mix now -removing seeds first if you want to reduce the heat)
Add corn flour and stir to mix well.
Tip the whole lot into a poly bag, add squid strips and shake to coat thoroughly.
Heat oil in wok or frypan until hot and nearly smoking (but not quite)
Drop coated squid into hot oil in small batches, cook for 1-2 minutes until crisp and golden (over cooking makes them tougher) drain and keep warm while you cook the remainder

Put salad leaves on plate, with hot squid on top, sprinkle with spring onion and chilli slices.  Serve with lemon to queeze over.

I prefer to fry these in oil that I will throw away afterwards rather than in a deep fryer as the salt and paper mix is quite strong and is hard to get out of the oil.

Baked Pears with Blue Cheese

Link to a nice recipe for baked pears with Stilton.  Lovely photos too.
http://arbuz.com/recipes/baked-pears-with-blue-cheese