* The weight of the raw squid as indicated in the ingredients is the weight after defrosting (if frozen) and any sludge removed from the inside of each squid tube. Frozen seafood often contains a "protective ice glaze" which is frustrating as it shows an inaccurate weight. Clean the tubes, slide out and discard any sludge and pat the squid dry before weighing.

To prep the squid, pull off the little fins/wings from the tubes. Keep the tentacles separate.

Finely chop the tentacles (discarding the little 'cartilage-type' hard piece at the base) as well as the little fins/wings, as pictured. Set aside while you make the filling.

Heat one tablespoon butter (or lard) and lightly fry the chopped tentacle mixture for about a minute. Remove the pan from the heat.

Place the cream cheese, pesto and finely chopped sun-dried tomatoes in a bowl and add the cooked tentacle mixture.

Mix well to combine.

At this time, preheat the oven to 170°C (fan oven). This is 190°C for conventional ovens (or 375°F / gas mark 5). Soak a few toothpicks in some water.

Fill a piping bag (fitted with a large, round nozzle) with the cream cheese mixture. Carefully fill each squid tube with the mixture until a little over three-quarters full. Use a toothpick in each to secure the top closed, in much the same way you would pin a hem.

To cook, heat the second tablespoon butter (or lard) in a griddle pan and fry the stuffed squid until lightly charred on all sides. (If you choose to make these on the BBQ, simply brush some melted butter directly onto the squid before placing on the grill.)

Transfer the charred squid onto a tray and place in the oven for 10-12 minutes to ensure they have all cooked through sufficiently and the stuffing is warmed through and melting.

Be careful when serving as the centres can be very hot. Allow to cool slightly, then slide out the toothpicks and serve on a sharing platter.