Octopus ragù with soft polenta
By Matt Tebbutt From Saturday Kitchen Ingredients For the octopus ragù 1 whole octopus, cleaned and prepared (see tip) 2 tbsp olive…
octopus
Braised ox cheek with octopus cassoulet with pesto
By Glynn Purnell From Saturday Kitchen Ingredients For the ox cheek 1 large carrot, peeled and roughly chopped 1 large onion, roughly chopped…
Octopus cassoulet
By Adam Byatt From Saturday Kitchen Ingredients For the saffron aioli 1 free-range egg yolk pinch saffron 1 tsp Dijon mustard 2 garlic cloves 1 unwaxed lemon, juice…
Crisp octopus, roasted fennel and apple with a liquorice dressing
Crisp fried octopus is served with roasted vegetables, caramelised apple and a fresh dressing. By Michel Roux Jr. From Saturday…
Octopus with salt-baked celeriac
By Matt Tebbutt From Saturday Kitchen Ingredients For the salt-baked celeriac 300g/10½oz rock salt 5 free-range egg whites 300g/10½oz plain flour 1 celeriac For the octopus…
Fiery octopus (Ojingeo bokkeum)
Hairy Bikers recipes From The Hairy Bikers' Asian Adventure Ingredients 300g/10½oz baby octopus (fresh or frozen, if frozen defrost thoroughly)…
Octopus, mojo verde, potatoes, artichokes and txistorra
Mojo verde salsa brings a cool taste to complement the big, rich flavours from the txistorra. Serve as part of…