Crisp octopus, roasted fennel and apple with a liquorice dressing


Crisp fried octopus is served with roasted vegetables, caramelised apple and a fresh dressing.


For the octopus

For the fruit and vegetable garnish

  • ½ celeriac, cut into large chunks
  • 1 fennel bulb (or 4 baby fennel bulbs), cut into large chunks, fronds reserved in water for the garnish
  • 1 garlic clove, crushed
  • 2 tbsp olive oil, plus extra for frying
  • 1 sprig thyme
  • 1 apple, peeled, halved and cored

For the octopus tentacles

For the liquorice dressing