BBC Food - Recipes - Slow-braised octopus with potato salad and anchovy dressing

Ingredients

• 150-200ml/5-7fl oz olive oil
• 1 whole octopus (about 1½kg/3lb 5oz), cleaned and left whole, peak and eyes removed
• 450g/1lb fresh ripe tomatoes , chopped
• 1 garlic bulb, halved
• 1 sprig rosemary , leaves removed and finely chopped
• 1 red chilli , seeds removed and finely chopped
• 450g/1lb Jersey Royal potatoes , cleaned, if small leave them whole, larger ones cut in half
• 20g/¾oz wild garlic , leaves left whole
• 20g/¾oz agretti (monk's beard), available online
• 2 tbsp olive oil
• ¼ cucumber , julienned
• 1 red head chicory , leaves shredded
• 1 white head chicory , leaves shredded
• salt and pepper
• 12 anchovies , marinated in red wine for 30 minutes
• 4 garlic cloves , chopped
• 3-4 tbsp olive oil