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Just re-read an old post of mine from September, 2021, a couple of weeks after I’d launched Oldster Magazine, in which I referred to it as a “side-project.” 😭

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Whenever I’m out for a meal and see it on the menu, I’ll order squid. Jamie is allergic, so I rarely cook it at home. This was such a perfect example of fried squid, cloaked in a batter crunchy with salt crystals, and thin slivers of courgette and crispy basil too. Served with a stunningly thick and wobbly garlic aioli. From Updown Farmhouse in Kent.

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