Russell Norman's warm octopus salad

SERVES 4

• 1 medium octopus
• 1 onion
• 2 stalks celery
• 1 handful parsley stalks
• 3 medium waxy potatoes
• 1 clove garlic
• 1 handful flat parsley leaves
• 1 tsp chilli flakes
• 4 tbsp extra virgin olive oil
• 1 tbsp lemon juice

Step 1
fennel bulb 1, cut in half.

Step 2
In a very large pan, simmer the octopus in unsalted water on a medium-low heat with the fennel, onion, celery and parsley stalks until tender enough to push a fork easily through the flesh.

Step 3
Remove the octopus from the cooking water and allow it to cool.

Step 4
Cut the cooked and cooled octopus into bite-sized pieces, discarding the eyes, beak and the mush inside the head.

Step 5
Remove the skin.

Step 6
Rinse the cut pieces in clean water.

Step 7
Cut the peeled potatoes into bite-sized pieces, put into a pan of water, bring to the boil and then simmer until cooked – they should not disintegrate.

Step 8
Drain and set aside.

Step 9
In a large mixing bowl, gently combine the octopus and potatoes with the garlic, parsley and chilli flakes.

Step 10
Season with salt and pepper and dress with olive oil and lemon juice.

Step 11
Transfer the dressed octopus to a large serving plate and cover with clingfilm.

Step 12
When you are ready to serve, put the dish in a microwave on full for 30 seconds so that the potatoes and octopus gain a little warmth.

Step 13
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