Nature is full of masters of disguise. From the chameleon to arctic hare, natural camouflage is a common yet powerful way to ...

Reserve the silvery ink-sac from the innards to colour the dish later. Peel the purple and white skin from the squid meat. Remove the 'beak' from the tentacles - it resembles a small white piece ...

Hold the squid's body in one hand and the head with the other and gently pull the head away from the body, taking the milky white intestines with it Remove the tentacles from the head by cutting ...

half will be used to season the squid, while the remainder will be mixed with fresh lime juice, to use as a dipping sauce. In a small bowl, thoroughly combine the salt, white pepper and five-spice ...