1 octopus

1 onion quartered

1 head of garlic chopped

2 bay leaves

1 large tbsp. black peppercorns

1 lemon quartered

1 large glass of white wine

Aubergine puree:

2 aubergines

1 sprig thyme

1 bay leaf

1 rosemary sprig

squeeze of lemon juice

Olive Oil

To make the aubergine puree, top and tail the aubergines, then peel and discard the skin. Roughly dice the flesh. Pour olive oil into a medium-sized saucepan – enough to cover the base. Add 1 thyme sprig, lemon juice, 1 bay leaf and 1 rosemary sprig. Add the aubergine, toss well and cover. Cook over a low heat for 25-30 minutes until very soft. Remove the herbs and blitz the aubergine in a food processor. Season and set aside. You can also make this a day before; cover and chill.

Place the octopus in a large pan with onion, garlic, bay leaves, peppercorns, lemon and white wine.

Cover with water and bring to the boil. Simmer for an hour, until tender when pierced with a knife. Drain and leave to cool.

Light a BBQ for hot coals. Only cook the tentacles and discard the head and any skin still attached to the tentacles before. Char for 10 mins with a bit of oil, slat and pepper. Spread puree over the plate and add octopus on the top. Enjoy x