Prepare the cherry tomatoes. Blanch briefly in boiling water, then remove with a slotted spoon, peel and chop.

In a frying pan, heat the olive oil, then add the crushed garlic and the squid. Sauté really fast and remove from the pan as soon as the squid starts to curl. Reserve and keep warm.

In the same pan, add a further 2 tablespoons of olive oil and the chopped garlic. Briefly fry the garlic until golden and then add all of the chopped cherry tomatoes. Cook gently until reduced and thickened, then add in the squid. Season with salt and pepper to taste, then keep warm.

For the risotto, heat the fish stock in a saucepan, then in a heavy based pan melt the butter, add the onion and cook for 5 minutes until soft without coloring the onion. Add the rice and stir well, coating in the oil, then add the white wine and cook the rice until all the wine has been absorbed, stirring all the time.

Begin to add the warm fish stock, a ladle at a time, stirring the risotto constantly and never allowing it to dry out. Add the squid ink to the risotto and keep stirring, then keep adding the stock until the rice is just tender and the risotto is slightly runny. This should take about 15 minutes.

Serve the risotto and top with the squid in tomato sauce.