Nieves Barragán served up octopus, mojo verde, potatoes, artichokes and txistorra dish on Saturday Kitchen.

Nieves says: “Mojo verde salsa brings a cool taste to complement the big, rich flavours from the txistorra.”

The ingredients are: 2 bunches fresh coriander, 1 handful parsley, 1 spring onion, 3 garlic cloves, 250ml olive oil, preferably Arbequina, plus extra for shallow frying and drizzling, 75ml tbsp white wine vinegar, 1 tbsp ground cayenne, 1 tbsp ground cumin, 1 x 2–3kg double-sucker octopus, cleaned and left whole, beak and eyes removed, ½ onion, 1 bay leaf, 500g new potatoes, 4 shallots, roughly chopped, 250g txistorra, or other cured sausage, cut into 4cm cubes, salt and freshly ground black pepper.

To serve: vegetable oil, for deep frying, 2 Jerusalem artichokes, thinly sliced and 2 tbsp roughly chopped parsley.