Step 1: To make the polenta, heat milk with bay leaf and rosemary over medium high heat in a heavy-based saucepan. When hot, strain the herbs and return the milk to the heat. Add the polenta in a steady stream and stir continuously for 5 – 10 minutes until smooth. Add cream and butter, take off the heat, and stir.

Step 2: Pour into 10cm x 5cm tray and refrigerate for an hour. Remove from tray, cut to size. Heat oil in frying pan, add cut polenta and cook until golden.

Step 3: To prepare stuffing for the squid, slice olive flesh away from the stones.

Step 4: Cook onion in three tablespoons of Extra Virgin Olive Oil, until really golden, and whilst still warm, combine in a bowl with the breadcrumbs, olives and orange zest, and allow to cool.

Step 5: Pack the stuffing into squid tubes, leaving 2-3 centimetres at the top to allow the stuffing to swell during cooking. Secure the top of each squid with a metal skewer.

Step 6: Gently heat three tablespoons of Extra Virgin Olive Oil in frying pan, place two squid into the pan and turn gently until sealed on all sides, approximately 3 to 4 minutes. Then add one tablespoon of Verjuice and cover with the saucepan lid to poach for 8 – 10 minutes. Take off heat, squeeze with lemon juice and rest for a minimum of 5 minutes.

Step 7: To make the vinaigrette, mix one tablespoon of Verjuice with two tablespoons of Extra Virgin Olive Oil.

Step 8: For the fried capers, heat one tablespoon of Extra Virgin Olive Oil in a frying pan, add four tablespoons of capers and fry until crispy.

Step 9: Serve each squid alongside grilled polenta with vinaigrette, fried capers, chopped parsley and a final drizzle of Extra Virgin Olive Oil.