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peel and slice the onion before throwing into a casserole dish with the oil, thyme and bay leaves.
fry for 5 minutes until soft and golden brown, then add the peeled and crushed garlic.
slice the squid tubes into strips, pat dry with kitchen paper, then season with salt and pepper.
heat a pan with a dash of oil and when smoking hot fry a handful of the squid for 1 minute.
tip this fried squid into the onions with the passata whilst you quickly fry off the rest of the squid, a batch at a time.
pour the brandy and an equal quantity of water into the casserole, then bring to a gentle simmer.
cook for 45 mins until the squid is tender, before stirring through the cream.
wash and scrub the potatoes, cover in cold salted water and bring to the boil for 15 mins to cook.
finely chop the parsley and stir into the casserole when the potatoes are ready.
drain the potatoes, toss in butter and serve with plenty of the squid casserole and a portion of steamed green veg.

serves 4

• 1 large Spanish onion
• shot of oil
• big sprig of thyme
• a bay leaf or two
• 4 cloves of garlic
• bag of frozen squid tubes, thawed (1 kg)
• mug of tomato passata
• half a mug of brandy
• half a mug of double cream
• handful of fresh parsley
• new potatoes (500g)

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Squid in Brandy Cream