By Jordan Kelly-Linden

squid 2 large, ink sacks removed and cleaned

Datterini tomatoes or baby plum tomatoes 400g, cut in half

garlic 2 cloves, sliced

red chilli 1, finely sliced

basil ½ a small bunch, leaves picked

extra-virgin olive oil

’nduja 100g piece, crumbled or from a jar

rapeseed oil 25ml 

flat-leaf parsley ½ small bunch

lemon 1/2, juiced

sourdough toasted, to serve