* 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.

Toast the pine kernels in a hot, dry pan until golden. Remove from the pan and set aside to cool. Once cool, chop them into smaller pieces.

Using the same pan, heat one tablespoon butter (or lard) and lightly fry the chopped tentacle mixture and the finely chopped garlic for about a minute. Use a microplane to finely grate the lemon zest into the mixture. Halve the lemon and squeeze only the juice from one half into the pan to deglaze (catch the pips!). Stir to combine and remove the pan from the heat.

With the pan off the heat, add the chopped pine kernels along with the finely chopped sun-dried tomatoes, cream cheese and feta. Use a silicon spatula to break up the feta and allow the cheese to melt and combine into the mixture in the residual heat of the pan. Season the mixture with salt and freshly ground black pepper and set aside.

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 a little olive oil 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.