Name: Pickled octopus
Prep time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 1 quantity cooked octopus tentacles, cut into 1cm-thick slices; 400 ml red wine vinegar; 200 ml olive oil; 6 black peppercorns, crushed; 4 fresh bay leaves; 1 garlic clove, bruised; To serve: fennel, mint and parsley salad; To serve: bread and olives

You’ll need to begin this recipe a day ahead.

Ingredients

1 quantity cooked octopus tentacles, cut into 1cm-thick slices

400 ml red wine vinegar

200 ml olive oil

6 black peppercorns, crushed

4 fresh bay leaves

1 garlic clove, bruised

To serve: fennel, mint and parsley salad

To serve: bread and olives

Method

Main

1.Place tentacles in a large sterilised jar, top with remaining ingredients, ½ tsp sea salt flakes and 200ml water, and set aside in a cool dark place, turning jar every 4 hours, until octopus is pickled (12 hours-1 day). Refrigerate until required. Octopus will keep refrigerated for a week. Remove from pickling mixture with a slotted spoon and serve with fennel, mint and parsley salad, bread and olives.

Styling by Lisa Featherby