Zest the grapefruit, setting the zest aside for later. Cut the top and bottom off the grapefruit skin then remove the skin from the sides, leaving behind the flesh. Segment the flesh, removing it with a knife from the pith and membranes over a bowl so that any juices are caught. Squeeze any leftover juice over the bowl.

Peel and destone the avocado and cut into bitesize chunks. Slice the grapefruit segments into 3 and mix the avocado with the grapefruit and grapefruit juice. Mix well to coat the avocado in juice, preventing it from going brown. Taste and season as necessary with salt and pepper, a pinch of sugar and 1tbsp of shredded coriander leaves.. Mix well.

Heat 3tbsp of olive oil gently over a medium heat along with half of the grapefruit zest, a pinch of chilli flakes and a clove of garlic, finely grated. Stir well to mix and warm through until almost hot but not hot enough to cook any of the ingredients. Remove and leave to seep.

Heat the sunflower oil in a large saucepan until it reaches 170C.

Meanwhile, separate the squid tube from the tentacles. Slice the tubes into rings and cut the wings into strips. Cut the tentacles in half. Season all the pieces with salt and pepper then dust with flour until lightly coated.

Cook the squid (in batches if necessary) in the hot sunflower oil for about 40 seconds – 1 minute or until just cooked through and golden on the outside. Transfer to kitchen roll to dry.

Serve the squid with the grapefruit and avocado salad along with a little of the grapefruit zest oil drizzled over. Serve immediately.