• A glass of white wine
  • A handful of parsley stalks
  • 1 onion, peeled and quartered
  • 1 bulb of fennel, quartered
  • 1/2 a large octopus
  • A handful of new potatoes (400g)
  • 1 carrot, julienned
  • Olive oil (50 milliliters)
  • 1 lemon
  • 1 clove of garlic
  • 1 teaspoon of chilli flakes
  • A handful of fresh parsley, finely chopped
  • A handful of pea sprouts


  1. Boil a large pan of water.
  2. Turn down the heat to a simmer, then add white wine, parsley stalks, onion and the fennel.
  3. Cut the tentacles away from the head of the octopus and discard the head.
  4. Add the tentacles to the water and cook very gently for 1 hour, until it is soft when pierced with a knife.
  5. Remove the octopus with the vegetables and allow to cool.
  6. Peel and dice the potatoes into large cubes.
  7. Chuck them into a pan of salted water.
  8. Heat the potatoes to a boil and cook for 15 minutes, until soft but holding together. Add the julienne of carrots 30 seconds before the end of cooking, so that they just start to soften.
  9. Let the potatoes and carrots cool a little before adding to a bowl with the octopus.
  10. Drizzle over the olive oil.
  11. Zest and squeeze the juice from the lemon into the bowl.
  12. Mince the raw garlic and throw it in with the chilli seeds and the parsley.
  13. Toss in the pea sprouts just before serving and toss everything together.