A Spanish chef once told me that if you put a cork in the pot with the octopus it will help to tenderise it. I have found this mystifying but true. The secret to this recipe is the timing of the dressing - dress the octopus and potatoes while they are still warm and they will absorb the flavours.
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Bill Grangers food philosophy is built on uncomplicated recipes and uncluttered dishes perfectly suited to the times. It also helps that the food looks as good as he does - casual and carefree.
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