Serves 4

For this recipe you will need large octopuses with really thick tentacles. Partially freezing the octopus makes it easier to slice into very thin sheets. In the restaurant we use a motorised slicer, but a large, sharp knife will do the job.

2 x 1.5kg tender octopuses
2-3 tbsp reserved stock (see above)
250g cherry tomatoes, quartered
Small bunch of spring onions, thinly sliced
1 large red chilli, seeded and thinly sliced
50g shiso cress
Handful of coriander leaves, shredded
2 tbsp olive oil
1 tbsp sesame oil
1 tbsp rice vinegar
Pinch of sea salt

1. Cut the tentacles from the octopuses’ bodies (reserve the bodies for adding to the salad recipe below). Scrape the suckers and skin away with the back of a knife.

2. Take a tentacle and trim off the curly tip. Lay the tentacle as straight as possible on a board. Gently tap it with a rolling pin or the back of a knife to make it less bendy – this will make it easier to line the mould. Repeat with the remaining tentacles.

3. Lightly oil a small terrine mould (about 15cm x 6cm), then line with a double layer of clingfilm. Cut the tentacles into pieces the width of the mould. Press into the base, filling any gaps with thinner pieces.

4. Sprinkle 2-3 tbsp of the reserved stock over the octopus. Lay the remaining pieces on top to create a double layer. Press the octopus down firmly, then fold the clingfilm over to cover. Cut out a piece of cardboard or plastic to fit the inside of the mould and lay it directly on top of the octopus. Rest some weights or cans on top and leave to press overnight in the fridge.

5. When you are ready to serve, remove the octopus from the fridge and set the weights or cans aside. Transfer to the freezer for about 30 minutes to partially freeze. Meanwhile, prepare the salad garnishes. Whisk the oils and vinegar together with salt to make a dressing.

6. Remove the octopus from the freezer, take it out of the mould and unwrap the clingfilm. Using a large, very sharp knife, slice it into thin sheets. Arrange on plates, and scatter the garnishes around. Drizzle over the dressing and bring to just below room temperature to serve.

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