Bass & Octopus:
1kg octopus (double sucker species)
180g per portion Bass fillet, boned
Olive oil for cooking
1 onion, peeled and chopped
5 garlic cloves, peeled and crushed
100ml Verjus
2 thyme sprigs
Cornish sea salt and freshly ground black pepper

Lime and Rocket Dressing:
Finely grated zest and juice of 1 lime
Large handful of rocket leaves
1 garlic clove, peeled and chopped
2tbsp extra virgin olive oil

To Finish:
Handful of small rocket leaves
Finely grated zest of 1 lime
Extra virgin oil
1 avocado, mashed with a fork


Make the dressing: Blend together the lime zest and juice, rocket leaves, garlic, extra virgin olive oil and some salt and pepper. Taste and adjust the seasoning, then put aside.

Make the fish: To braise the octopus, heat a large pan and add a drizzle of oil. When the oil is hot, add the onion and garlic and cook for 2 minutes. Add the octopus, Verjus and thyme sprigs. Put the lid on and cook gently for 1 hour until the octopus is tender. To grill the Bass, drizzle with vegetable oil. Season with salt and pepper and place under a hot grill, ski- side up, for about 3 to 4 minutes until the fish is cooked through.
Remove the octopus from the pan. When cool enough to handle, slit the main body in half and remove the ink sac, stomach and eyes, then prise out the beak from the middle of the tentacles. Cut the tentacles and body into 4cm pieces and leave to cool.
After cooling the octopus, heat a char-grill pan on high heat. When it is hot, toss the octopus in a little olive oil, season with salt and pepper and place in the hot pan. Cook for 2 minutes, turning once or twice to colour all over.

Assemble: Divide the dressing between warm plates and lay the octopus and bass pieces on top. Scatter over the lime zest and rocket leaves, and a spoonful of avocado. Add a drizzle of extra virgin olive oil and serve immediately.