Learn to cook with Ray's how-to videos
Cooking with chilli
Chillies add a unique flavour, heat and colour to your meals. Ray McVinnie gives us a quick lesson on the anatomy of the chilli and how to control its heat in cooking.
Ray McVinnie walks us through the quick and easy process of working with fresh squid, starting with familiarising ourselves with the anatomy of the whole squid including the tentacles, eye, beak, fins and the tube. Once you've cleaned and prepared the squid, try it out in one of these recipes.