1. Cut off the tentacles, just in front of the eyes. Remove the beak-like mouth from the centre of the tentacles and discard.

2. Separate the tentacles and pull the skin from each one. 

3. Pull the tough skin away from the body section. 

4. Run a sharp knife down the centre of the back and lift out the cuttlebone. 

5. Open up the body pouch. Locate the pearly-white ink sac in amongst the entrails and remove it carefully. This is worth freezing and using later to flavour and colour a black risotto or pasta. Remove and discard the rest of the entrails and head. Wash the body well and then cut it in half lengthways.