Woodcut chef Ross Lusted shares a recipe using one of his favourite ingredients: octopus. If you're having a party this is a great dish to make ahead, so all you have to do is grill the octopus and dress the salad.

INGREDIENTS

• 600g baby octopus, cleaned and washed, cut into large pieces
• 20g dried oregano (preferably Greek)
• 100ml extra virgin olive oil
• 100g 'nduja (spicy spreadable salami)
• 200g kipfler potatoes, boiled and peeled
• 200g cipollini onions, lightly boiled, skin-on, in a pickling solution for 10 minutes, then peeled
• 1 bunch fresh oregano, leaves picked
• 160g anchovy cream (see recipe below)

Anchovy cream

• 125g sourdough, crust removed
• 60g water
• 1 garlic clove, peeled and finely chopped
• 1 eschalot (French shallot), peeled and finely chopped
• 60g best quality Spanish anchovies in oil
• 250g vegetable oil
• 40g lemon juice

METHOD

1. To make the anchovy cream, soak the sourdough in the water overnight. Squeeze out the water and set aside the soaked bread.
2. Sweat off the garlic and eschalot in a little olive oil without colouring. Set aside and allow to cool.
3. In a mortar and pestle (or food processor), pound (or blend) the anchovy and cooled cooked garlic and eschalot until smooth.
4. Add the soaked bread and continue to blend until nice and smooth.
5. Finally, mix (or stream) in the vegetable oil, as though making a mayonnaise, to emulsify.
6. Season to taste, adjusting with lemon juice as needed. Set aside until ready to serve.
7. Prepare the octopus by patting it dry and mixing it with the dried oregano, a little lemon zest and enough olive oil to coat.
8. Heat a heavy based pan or charcoal BBQ and grill the octopus over a high heat until cooked. Remove the octopus from the pan and allow to rest for 5 minutes.
9. Meanwhile, reduce the heat and add the 'nduja to the pan. Cook gently until it starts to break up and dry out, then add the olive oil and warm through.
10. Add the cooked potatoes and onions to the pan and warm slightly.
11. Remove from the heat, scatter over the fresh oregano and season with a little lemon juice.
12. To assemble, place a spoonful of the anchovy cream on the centre of a plate and serve with the octopus and potato, onion and 'nduja mix.

Serves 4

This recipe is from episode eight of Good Food Kitchen season 2, screening on 9Now.