Play with fire

We ask a top butcher, greengrocer and fishmonger for their favourite summer BBQ recipes to make the most out of what's best in season

- FRANCO FUBINI, BEN KING and IAN WARREN

Pesky Fish

Pesky Fish is a seafood marketplace, enabling home consumers to buy their fish directly from the landings of British fishermen. Its goal is to regenerate fish populations rather than just sustain them, and only sells fish that are abundant in stock, old enough to have reproduced and are only ever caught with low-impact fishing methods. Pesky Fish was founded by Ben King (pictured), who loves cooking with squid on the barbecue. peskyfish.co.uk

Squid with chilli and garlic

"Beautiful British squid has flourished over the past few years. Incredibly reproductive, the best squid is caught using a 'jig' - with boats going out at night to catch using small LED lights on fishing lines to attract them. Not only is this method incredibly low impact but it produces the most beautiful, pearlescent meat. Perfect for cooking." This simple recipe takes no time to prep and even less time to cook. The perfect sharing dish for a big table.

20 MINUTES + OVERNIGHT FREEZING (OPTIONAL) SERVES 4 AS A STARTER EASY GF

squid 500g, cleaned

olive oil 1 tbsp

lemon ½, juiced

sea salt flakes 1 tsp

lime wedges to serve

RELISH

olive oil 3 tbsp

red chillies 3, roughly chopped

garlic 3 cloves, roughly chopped

flat-leaf parsley 30g, roughly chopped

1 If you have time, freeze the squid overnight then defrost in the fridge - this will help to tenderise the meat before you cook it on the BBQ.

2 Heat up the BBQ. You will need the coals to be very hot so you can cook the squid in just 2 minutes and keep the meat tender.