Matt Tebbutt served up a tasty octopus with potato salad and anchovy dressing dish on Saturday Kitchen.

Matt says: “This dish takes some time but the oven does most of the work for you.”

Tyhe ingredients for the octopus are: 150-200ml olive oil, 1 whole octopus (about 1½kg/3lb 5oz), cleaned and left whole, peak and eyes removed, 450g fresh ripe tomatoes, chopped, 1 garlic bulb, halved, 1 sprig rosemary, leaves removed and finely chopped and 1 red chilli, seeds removed and finely chopped.

For the salad: 450g Jersey Royal potatoes, cleaned, if small leave them whole, larger ones cut in half, 20g wild garlic, leaves left whole, 20g 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, For the anchovy dressing, 12 anchovies, marinated in red wine for 30 minutes, 4 garlic cloves, chopped and 3-4 tbsp olive oil.