Stuffed squid in the style of Keith Floyd (RIP)

I cooked this yesterday, when we heard that the wonderful, inspirational Keith Floyd had died. Seafood and wine seemed a fitting tribute to the great man, so I donned a Floydian bow tie, opened a bottle of red and got stuck in. Thanks to Liz on camera duties! Serves two.

Six small squid, cleaned and prepared
Plain flour (‘00’ grade if possible)
Salt, black pepper and cayenne pepper
Enough vegetable oil to fill the bottom of a frying pan to about 4mm depth

For the stuffing:
Handful of breadcrumbs
Handful parmesan cheese, grated
1 small mild chilli
2 large handfuls of spinach
1 small onion
1 clove of garlic
1tbs curly parsley
3 canned anchovy fillets

For the vegetables:
Six baby plum tomatoes, quartered
1 red pepper, torn up
1 small aubergine, sliced diagonally
1 small courgette, sliced diagonally
4 canned anchovy fillets
olive oil
juice of half a lemon
large splash of red wine
salt and pepper to taste
big pinch each of thyme and parsley

First off, pre-heat your oven to about 170 C, and put all the vegetables in a large roasting tray with the herbs, lemon juice, olive oil and seasoning. Mix everything together, lay the anchovy fillets on top and splash the wine over it. Drink some wine too. Put the tray in the oven and have another sip of wine. You want the vegetables to cook slowly, about 25 minutes or until they look just nicely roasted.
Next make the stuffing. Wash the spinach in a large metal colander and pour some boiling water over it to wilt it down. Press the water out of it with a spoon and chop it up. Finely chop all the other stuffing ingredients, and have another sip of wine. Mix the stuffing well together and divide it up so you’ve got some set aside for each of your squid.
Take your cleaned squid (and another sip of wine), and if you like, score the flesh lightly with a sharp knife. Reserve some of the tentacles for decoration (you can put some of these chopped up in the stuffing mix too. Damn, I probably should have done that earlier, never mind, have some more wine), and stuff them full of the spinach and breadcrumbs mixture.
Put the flour, salt, black pepper and cayenne pepper in a bowl. Lightly coat your squid in the flour. Heat the vegetable oil in your frying pan until it’s quite hot – drink some more wine while you wait for it to get hot enough, and check how your vegetables are doing.
Shallow fry the squid, turning them occasionally. Put the reserved tentacles in too – they won’t take as long – and they’ll look lovely as garnish. Cook them for about ten minutes, until golden brown – not too long, or they’ll become tough and rubbery. Serve on top of the roasted vegetables, and enjoy the rest of the wine. Cheers!