Squid can only be cooked either very quickly or very slowly, anything in between makes it chewy, but cooking squid is very easy and whether you buy it whole or cut into rings, calamari can be quickly fried, grilled or barbecued in no time.<br> <br> Squid in cider with rosemary and tomatoes is really good as a starter or main dish with rice or new potatoes and is a good example of the slow cooking method. <br> Heat a generous dollop of olive oil in a shallow saucepan or flameproof casserole and add 1 kg of squid, cleaned and cut into rings (we can do this for you), 2 onions chopped and 2 cloves of garlic sliced and stir well. <br> Now add a pinch of chilli, 1 tbsp of chopped rosemary and 3 bay leaves and a pinch of sugar. Stir until the onions are tender, about 6-8 minutes. Then add 3 tbsp of cider vinegar and 1 tin of chopped tomatoes, simmer for 2 minutes and pour in half a wine glass of cider and season well. Simmer very gently on the lowest heat, stirring occasionally, for 1 hour or until the sauce is rich and the squid is really tender. <br> Turn off the heat, leave to cool slightly, then drizzle over a little more olive oil and scatter with a handful of chopped up coriander. <br> <br> <br>