Tagliatelle of squid with dehydrated squid ink

Remove the head, entrails and wings from the squid. Keep the ink sacs intact for the dehydrated squid ink

Preheat an oven or dehydrator to 65°C

Slightly brown the garlic in a pan with a little oil, remove them and cook the capers in the same pan

Add the squid ink, turn off the heat and keep stirring with a wooden spoon until it has reduced to a paste. Blend with hand-blender and spread on a non-stick baking mat using a spatula

Place the ink mixture in the oven or dehydrator for 4 hours, until completely dried out. Blitz the ink in a blender and pass through a sieve

Preheat a water bath to 56°C

Cut the squid bodies in half lengthways and remove the outer membranes. Season the squid with olive oil and salt and place each squid in a different vacuum bag, flattened out. Seal the bags in a vacuum chamber

Place the squid in the water bath for 1 hour and 15 minutes, then chill quickly in the freezer

Remove the squid from the bags and, with the help of a kitchen scraper, remove any cooking liquid from the bodies and lay them on top of one another. Seal together in a vacuum bag and freeze solid

Once frozen, remove the squid from the bag. Using a meat slicer or very sharp knife, slice 3mm thick slices of the squid. Heat very gently in a small saucepan and season with flaky sea salt, lemon zest, olive oil and lemon juice

Create a nest with some squid tagliatelle using a fork and place it in the centre of a plate. Sprinkle with the dehydrated black ink and serve