Octopus is relatively easy to cook, tastes good and looks stunning!

You will need:

1 sweet potato
pinch of chilli powder
1/4 teaspoon of vanilla extract
1 chopped small cooking chorizo
1 octopus, cleaned
1 tablespoon of tamari (or soya sauce) sauce
1 teaspoon od honey

For the kale salsa verde:
4 leaved of kale (ideally purple – for it’s amazing colour)
1 small bunch of parsley
1 tablespoon of capers
1 clove of garlic
3 tablespoons of oil
4 anchovy fillets
zest and juice of 1/2 lemon

Bring a large sauce pan of water to boil, add 1 tablespoon of salt
Pop the octopus into the pan of water and simmer for 50 minutes
Remove from the water and leave to cool
Peel and chop the sweet potato, boil in salted water until tender, mash with salt, chilli to taste and the vanilla extract
Add a little water to the mash and leave to one side and gently warm through for service
For the salsa verde, blend all the ingredients apart from the kale
Steam the kale for 3 minutes, chop finely and stir through the rest of the salsa
For service:
Warm the mash through
Cut the tentacles of the body of the octopus
Fry the chorizo and the tentacles in a pan
Once the the chorizo i starting to brown, add the tamari sauce and honey and make sure that the tentacles are coated in the mixture on both sides and heated all the way through
Spoon the mask in a bowl or plate, top with the kale salsa verde, chorizo and the tentacle
Serve immediately