Grilled octopus with fennel, caramelised lemon and salsa cruda

Steam or simmer 4 octopus tentacles for 45-60 minutes, until very tender, then set aside 

Preheat an oven to 170°C

Quartered and root trim a fennel and blanche for 3 mins in boiling water. Pat dry and put them on a baking tray, drizzle with olive oil and sprinkle over 1 tsp fennel seeds. Pour over 50ml of vinegar, season with salt and pepper then cook in the oven until tender and just starting to crisp at the ends (around 30-45 minutes)

Place a griddle pan over a medium-high heat (or light a barbecue and wait for the coals to begin glowing)

Make the salsa cruda by combining a banana shallot, finely chopped, a heaped tbsp finely chopped parsley,  a heaped tbsp finely chopped dill, 25 ml extra virgin olive oil and 15 ml vinegar. Season to taste and set aside

Place 2 lemon circles on the griddle pan or barbecue and cook for a few minutes on each side, until charred and softened. Set aside

Rub the tentacles with olive oil and season, then place on the griddle or barbecue and cook for 1-2 minutes until lightly charred and crisp

To serve, place a lemon wedge, a fennel quarter and 2 octopus tentacles on each plate. 

Finish with the salsa cruda

(Here Ben Tish's original recipe)