Calamari

Put the squid into a bowl and cover with milk, then cover the bowl with cling film and refrigerate for 6-8 hours.

When it's time to cook them, mix together the flours and the salt in a shallow container. Fill a large, heavy based pan or a wok a third full with the oil and heat over a medium-high flame until a pinch of flour sizzles when it hits the oil.

Drain the squid well, pat dry, then drag through the flour and shake off the excess. Fry in batches for about a minute, until crisp, and slightly golden. It is very important to not overcrowd the pan! Retrieve the calamari from the pan with a slotted spoon and place on kitchen paper to remove the excess oil.

Sprinkle with salt and the parsley, serve each batch as soon as they're ready, with lemon wedges.