Ingredients

• 150-200ml/5-7fl oz olive oil
• 1 whole octopus (about 1½kg/3lb 5oz)
• cleaned and left whole
• beak and eyes removed
• 450g/1lb fresh ripe tomatoes
• chopped
• 1 garlic bulb
• halved
• 1 sprig rosemary
• leaves removed and finely chopped
• 1 red chilli
• seeds removed and finely chopped
• 450g/1lb Jersey Royal potatoes
• cleaned
• if small leave them whole
• larger ones cut in half
• 20g/¾oz wild garlic
• leaves left whole
• 20g/¾oz agretti (monk's beard)
• available online
• 2 tbsp olive oil
• ¼ cucumber
• julienned
• 1 red head chicory
• leaves shredded
• 1 white head chicory
• leaves shredded
• salt and pepper
• 12 anchovies
• marinated in red wine for 30 minutes
• 4 garlic cloves
• chopped
• 3-4 tbsp olive oil

Directions

• Preheat the oven to 140C/120C Fan/Gas 1.
• Heat a large casserole dish and add the oil and octopus. Add the tomatoes
• garlic
• rosemary and chilli (you can add a little more oil if you like). Place in the oven for 2 hours
• check every now and then to make sure it’s not catching the bottom of the pan.
• For the salad
• place the potatoes into a saucepan of salted water and bring to the boil. Cook for 10-15 minutes depending on the size
• until done. Drain and set aside.
• Wilt the wild garlic and agretti in a frying pan with a little oil. Then put the garlic and agretti in a large bowl with the cucumber and chicories. Add the potatoes and mix. Season with salt and pepper.
• For the dressing
• heat a small frying pan and add a little oil and the anchovies. Cook until they dissolve and then add the remaining ingredients and whisk. Just before serving add the dressing to the salad and mix.
• Serve the braised octopus with the salad alongside.