Salt and Pepper Squid with Chilli Jam - James Martin Chef

Ingredients

• 1 tbsp olive oil
• 1 red onion, peeled
• 3 red peppers, cored and sliced
• 3 red chillies, chopped
• 3 garlic cloves, peeled
• 400g tinned tomatoes
• 125g soft brown sugar
• 50 ml red wine vinegar
• 2 lemongrass stalks, tough outer layer removed, finely chopped
• salt and pepper
• 4 squid cleaned cut into strips
• 150g gluten free self raising flour
• 100 ml cider
• 1 tsp black pepper, coarse
• 150ml double cream, mixed with 1 lime juice and zest
• Micro coriander
• Lime wedges