Octopus With Lobster and Scallop Wontons Recipe - Great British Chefs

Ingredients

• 1.25kg octopus, frozen 1 day prior to cooking
• 1 sprig of thyme
• 2 bay leaves
• 500ml of brown chicken stock
• 100ml of brandy
• black pepper
• salt
• 1 lobster
• 100g of scallops
• 250ml of double cream
• 1 packet wonton wrappers
• 4 pink fir potatoes, large
• 1 sheet of nori seaweed
• 250g of salted butter
• 12 cherries, large, pitted
• 25ml of white balsamic vinegar
• 4 oyster leaves
• 50g of samphire
• 40ml of rapeseed oil
• yuzu juice