Roasted octopus

Serves 6-8

1 medium-sized octopus
1 bulb fennel, peeled and diced
3 celery stalks, washed and roughly chopped
6 parsley stalks
5 cloves of garlic
120g/4oz good-quality tinned tomatoes, drained
2 dried chillis
8 peppercorns, whole
2tbsp good-quality red wine vinegar

Remove the central beak of the octopus (if you feel unsure of how to do this, check with your fishmonger). Clean it and pat it dry.

Next, place all the ingredients, except the vinegar, in a baking tray. Cover with foil, place in a low oven (160C/ 325F/Gas 3) and cook for one and a half to two hours. Remove, slice the octopus into big chunks and serve with some of the resulting liquid, along with the vinegar.