Octopus, chorizo and pickled purple carrots

Peel 2 purple carrots and cut diagonally into thin slices. Place in a pan with water and salt and bring to the boil. Cook for 7–8 minutes until just tender then drain

Place 100 ml malt vinegar, 100 ml water, 75g caster sugar, 1/2 tsp caraway seeds, 1/2 tsp mustard seeds , 1/2 tsp black peppercorns and 1 garlic clove  in another pan and bring to the boil, cooking until the sugar has dissolved

Place the carrots into a clasp-top jar and pour over the pickle. Seal and leave to pickle in the fridge for at least 48 hours

Let 4 (store bought) cooked octopus tentacles fully defrost in the fridge

To make the carrot purée, peel 2 orange carrots and slice thinly on a mandoline. Heat a saucepan with a tight fitting lid over a high heat and add the carrots with a little water and salt

Steam until tender, being careful not to let the pan catch. Transfer to a blender, blitz with 12 ml olive oil until smooth, then pass through a fine sieve. Transfer to a squeezy bottle or piping bag and set aside

Use a paper towel to remove the outer skin of the octopus, leaving the suckers intact, slice in diagonal bites 

Heat a non-stick frying pan over a medium heat and add 25g diced chorizo
Cook until the oil starts to seep out of the chorizo, then add the octopus pieces and fry until crisp and golden on both sides

To plate, arrange the octopus around the plate and pipe dots of the carrot purée.

Add the pickled purple carrot slices, chorizo dice, scatter over some toasted almond flakes and garnish with a few rocket leaves. 

Drizzle over the remaining chorizo oil from the pan (which I forgot)

(Here Sally Abbé's original recipe)