Preheat the oven to 280°F centigrade

Put squids into large baking tray

Fry chopped onion and cherry tomatoes (cut into halves) with olive oil and pepper

Using the fried vegetables, stuff the squids, filling them to the top with stuffing

Drizzle olive oil, salt and pepper over the squids and put into the oven with tin foil over the top and set a timer for 30 minutes

Whilst the squid is cooking, cut the lemon in half and squeeze the juice from both halves into a beaker. Add olive oil, pepper, the anchovies, garlic and the chili and finally, the olives and blend into a sauce.

Put tapenade into a bowl and refrigerate. Once the timer is up, take out the squid and remove the tin foil. Place back into the oven for another 10 minutes.

During the final ten minutes, take out a griddle and drizzle olive oil into it and put into the asparagus. Cook for about 5 minutes and turn over for another 5. Take out of the griddle and put onto a plate.

Finally, take out the squid from the oven, put onto plates, serve the asparagus and tapenade and enjoy!