Octopus Mbongo Recipe - Great British Chefs

Ingredients

• 1 large Spanish octopus, left whole
• 100ml of smoked olive oil
• 4 black garlic cloves
• 865g of tomatoes
• 1 Scotch bonnet chilli
• 33g of grapeseed oil, plus extra to confit the shallots
• 33g of olive oil
• 100g of shallots
• 27g of lemongrass (1)
• 17g of fresh ginger
• 27g of grains of paradise
• 23g of squid ink
• 1 purple daikon
• smoked rapeseed oil
• 250g of butter
• 30g of Scotch bonnet chillies
• 5g of peppercorns, Jeremy uses peppercorns from the rainforests of Gola in Sierra Leone, which have a wonderful fruity flavour, but feel free to substitute for a different variety
• 50g of anchovies, preferably Ortiz anchovies, chopped
• 1/2 lemon, zested
• 10g of ginger and garlic paste
• mixed spicy greens, such as wasabi or mustard leaves