Recipe: Sautéed squid with tomato chilli relish, freekeh and fennel salad, by Alex Mackay

Squid is an ingredient of extremes: it either needs to be fried in a flash or cooked slowly for a long time. The quick version suits the Magic Fridge best. The tomato relish gets transformed into a glaze for the squid and a spicy vinaigrette for the crisp salad. Cooked freekeh is available in pouches; it can be replaced with cooked spelt or quinoa in this salad.