The tangy lemon and rosemary mayonnaise cuts through the squid and chorizo elements of this delicious canapé from Adam Stokes. Rolling the pastry into cone shapes and tieing with leek ribbons is a bit fiddly but adds real panache to these squid canapés

Method
1.
In a sealable container, combine the mayonnaise with the rosemary sprigs and lemon juice. Seal and leave to marinate for 3 days
2.
Blanch the baby leek for 30 seconds in simmering water, then drain. Score down one side of the leek to open out the layers and cut into thin ribbons
3.
Chop the squid, chorizo and tomato into equally small pieces (roughly 3mm), mix together with the chopped basil and a pinch of salt
4.
Place 2 tbsp of the mix on each piece of 5cm by 5cm pastry sheet. Roll the pastry round the mix into a cone shape - use the egg yolk to help bind the pastry. Use the leek ribbons to tie the open end of the pastry - the cornets can be stored in the fridge for up to a day before frying
5.
Remove the cornets from the fridge and place into a fryer at 180°C for a minute until golden brown. Drain on kitchen paper. Serve the cornets with the rosemary mayonnaise dip
Deep fat fryer substitution
If you don’t have a deep-fat fryer, pour oil (use oil with a high smoking point like sunflower or walnut oil) into a large pan up to a third full. Once the oil reaches 180ºC - or a cube of white bread browns after 40 seconds - it is ready to use. Note: hot oil can be very dangerous, take care
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Ingredients

Squid cornets

Rosemary mayonnaise

Equipment

  1. Deep fat fryer

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Adam Stokes wraps squid up in a pastry and serves with a delicious rosemary mayonnaise

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