Use this recipe to tenderise octopus before cooking. There is enough stock to cook 2-3 large octopuses simultaneously.

3 onions, roughly chopped
1 leek, roughly chopped
2 celery sticks, roughly chopped
6 carrots, roughly chopped
1 head of garlic, split in half
1 lemon, sliced
1 tsp white peppercorns
2 bay leaves
Few sprigs each tarragon, basil and parsley
200ml dry white wine
1-1.5kg large octopuses, cleaned

1. Put the first 8 ingredients in a large saucepan or stock pot. Cover with 2 litres cold water, then bring to the boil. Simmer for 10 minutes.

2. Remove from the heat, add the remaining herbs and the wine, then leave to cool. Transfer to a large container and leave to infuse in the fridge for 24 hours.

3. Strain through a sieve into another container, and keep covered in the fridge for up to 3 days until ready to use.

4. Put the octopuses in a large saucepan or stock pot, and cover with the stock. Bring to the boil, cover and poach gently for 1-1½ hours. To check they are tender, pierce with a fork. If it glides in with ease, they’re ready. If not, put them back on the heat.

5. Remove the octopuses from the stock, reserving a few tablespoons of liquid for the carpaccio recipe below. Leave to cool and chill until ready to use.

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