Octopus, pea shoot and garden herb salad with chilled tomato gastrique by The Ninth Wave Restaurant, Mull

This recipe evolved from Jonny’s Octopus Stuffed Tomatoes, which were the first thing he ever cooked for me. This is a delightful salad, enhanced by the contrast of the tart gastrique. Octopus meat is creamy with a pleasant mild flavour.

The Ninth Wave Restaurant on the Isle of Mull showcases quality modern British cuisine with an eclectic mix of vibrant ethnicity: a celebration of quality produce gathered from the magnificent larder of Scotland.

For more information visit www.ninthwaverestaurant.co.uk

Ingredients: Serves 4-6 
For the octopus:
450g octopus, gutted and cleaned 
60g onion
1 tsp salt
2 sprigs fresh thyme
4 sprigs parsley
4 sprigs golden marjoram 
2 curry leaves (or bay leaves) 
For the dressing:
1 clove garlic, crushed
½ tsp ground coriander
1 tbsp marjoram, chopped
1 tsp mint, chopped
1 spring onion finely sliced
6 cherry tomatoes quartered 
60ml Greek-style yoghurt 
90ml crème fraiche
1 tsp lemon juice
Dash of chilli oil
Sea salt and black pepper
Chives and marjoram to garnish 

For the Gastrique:
450g cherry tomatoes 
25g butter
1 shallot, minced 
15g sugar
2tbsp red wine vinegar 

For the octopus:
1 Place all of the ingredients for the octopus in a large pot. 
2 Cover generously with water and bring to the boil, then reduce to a low heat, cover, and simmer for 1 hour or until tender. 
3 Remove octopus and allow to cool. 

For the dressing:
1 Mix all dressing ingredients in a large bowl and season with salt and pepper to taste. 
2 When the octopus is cool, remove the hard-round beak in the centre of the tentacles, if still present. Remove suckers and skin and discard. 
3 Slice octopus into roughly 15mm cubes and add to the dressing. Mix and marinade in fridge for 4-6 hours. Then add the peas and spring onions. 

To make the gastrique
1 Heat the ingredients to boiling on a medium heat, then reduce to low and simmer for 15 minutes until tomatoes are soft. 
2 Use a hand-blender to puree the tomatoes. 
3 Press the gastrique mix through a sieve with the back of a spoon. 

To serve:
1 Serve a chilled spoonful of octopus salad in the middle 
of each plate and surround 
with a portion of the tomato gastrique. 
2 Garnish with fresh marjoram and chives. 

In association with Taste Communications.