Octopus is a favourite ingredient in countries such as Spain, Greece and Portugal. There are various ways to heat up the tentacles. One option is snip open the packet, pat the tentacles dry, then flash them under a very hot grill grill or on the barbecue until crispy. Turn once to crisp up both sides. We like to marinade them first, using olive oil, citrus zest and herbs such as thyme or rosemary.

Alternatively, you can pop the unopened packet in pan of simmering water for around 5 minutes or until heated through. You can also use the microwave, which takes 2-3 minutes.

here are some serving suggestions for you to try:

• For the authentic Galician experience, cut the tentacles into thin, coin-shaped slices and serve on a wooden board with a sprinkle of smoked paprika, sea salt and drizzle of your best olive oil. Boiled potatoes are a traditional accompaniment.
• Serve a whole tentacle as a starter, with a chunk of lemon and a zippy sauce such as salsa verde or chimichurri.
• Rub with harissa then roast or grill, serving with wild rice and sumac sprinkled yoghurt.
• Serve cold and snip into salads or tacos.

let us know how you get on!