Grilled calamari, watermelon, olives, goat’s curd, crispy vine leaves

Throughout my career I’ve heard so many old wives’ tales about cooking. I’ve been told to add oil to pasta water so the pasta won’t stick. I’ve been told to add kiwi pulp to calamari to make it tender. All nonsense. All you need to remember is to buy fresh and in season and your calamari will be super-tender. The crispy vine leaves are not essential, but they are a great way to introduce saltiness to the dish.