This simple but seriously tasty snack is perfect for parties this summer! Check out the recipe below.

Serves 8

Cooking time: 15  minutes

Ingredients

Sea salt

Freshly ground white pepper

1 lemon/lime

150g plain flour

2tbsp of Cajun spice

8 Carr’s Mixed Grain Crackers

4 whole medium squid, prepared, with tentacles

Vegetable oil , for deep-frying

2 tbsp of mayonnaise

1-2tsp of chipotle sauce

Side salad

2 small courgettes (1 yellow and 1 green)

Rocket leaves

1 carrot for the dressing

2tbsp of good quality balsamic vinegar

2tbsp of extra virgin olive oil

1tbsp of honey

 

Method

In a large bowl mix the Cajun spice with the flour and stir to combine.

Wash and pat dry the squid, then slice and open out the tubes like a book.

Cut a criss-cross pattern onto the surface, then add to the flour along with the tentacles and toss well to coat.

Place a large, deep saucepan over a medium-high heat.

Fill three-quarters full with vegetable oil and allow to heat up.

To test if the oil is hot enough, drop a piece of bread or potato into the pan – if the bread/potato floats to the surface, sizzles and turns golden, it’s about right.

Shake off any excess flour from the squid, then use a slotted spoon to carefully lower into the hot oil (you’ll need to do this in batches).

Cook for 3 to 4 minutes, or until golden, crisp and cooked through.

Transfer to a double layer of kitchen paper to drain, then repeat with the remaining squid.

Mix the mayonnaise with the chipotle sauce and just ripple it.

Serve the mayonnaise on the Carr’s Multi Grain Crackers, slice the squid on top, then serve with some lemon wedges for squeezing over.

On the side, make the dressing in a jar or bowl.

Peel into the dressing in a bowl, ribbons of the courgette and carrot.

Scatter in the rocket leaves and serve on the side.

 

 

This snack is absolutely delicious and ideal if you’re having friends over this summer. Why not give the recipe a go yourself? It’s so easy.

Serves 10

Cooking Time: 15 minutes

 Ingredients

10 Carr’s Sundried Tomato Ciabatta

For the pesto

2 handfuls of basil

50g of roasted pine nuts

2 cloves of garlic

A good glug of olive oil

Some grated Parmesan

For the red onion

2 red onions sliced

200ml of good quality balsamic vinegar

100ml of honey

To garnish

50g crumbled goats cheese

 

Method

In a saucepan, sweat the red onion firstly in some oil for 2/3 minutes.

Add in the balsamic vinegar and honey and reduce to a low heat to caramelise and soften.

Meanwhile in a pestle and mortar, break up the pine nuts and garlic with a good pinch of salt.

Now add the basil leaves and blend until a pulp forms.

Drizzle in the olive oil and season with the Parmesan cheese.

Now you can build it all.

Place down the pesto first over the Ciabatta Crackers.

Next on with the red onion and finally topped with the goats cheese.

If you want to go the extra mile you can place it under the grill for two minutes to let the cheese colour and melt slightly.

Serve and enjoy!