Octopus, Potato, Green Beans

SERVES 4

INGREDIENTS

500g octopus tentacles 1 large onion, roughly chopped 2 sticks celery, roughly chopped 1 large carrot, roughly chopped 3 bay leaves 3 sprigs thyme 2 garlic cloves 200ml white wine

2 potatoes, boiled until tender then peeled and cut in cubes

100g green beans, blanched

5 sprigs flat-leaf parsley, roughly chopped

5-6 basil leaves

Extra virgin olive oil, for drizzling 1 lemon, cut into wedges

Salt and cracked black pepper

METHOD

1

Place the octopus in a large saucepan with the onion, celery, carrot, bay leaves, thyme and garlic. Pour in enough water until the octopus is just covered. Add the white wine and bring just to the boil. Reduce the heat to low and poach for 1 hour

2 or until the octopus is tender. Remove the pan from the heat and allow the octopus 3 to cool in the poaching liquid. Once cooled, drain the octopus (and chop into 2cm pieces, if desired), then toss gently in a saucepan over low heat with the potato, beans, parsley, basil and olive oil until 4 warmed through.

Serve warm or cold with a squeeze of lemon, and seasoned with salt and pepper.

CHEF’S TIP The octopus looks impressive when presented whole, but you can also chop it into 2cm pieces before warming it with the vegetables.