CHRISTMAS OFFER Subscribe to Berkshire Life today CLICK HERE

Recipe: Charred octopus, tomato and sourdough salad

PUBLISHED: 16:53 01 September 2016 | UPDATED: 16:53 01 September 2016

Charred Octopus, Tomato and Sourdough Salad

Charred Octopus, Tomato and Sourdough Salad


Tom Scade, head chef at The Crab and Boar in Chieveley, Berkshire offers this treat

Tom changes the menu with the seasonal tides and features a mix of classic pub favourites and creative fare. Tuck into the likes of crab tortellini, pork belly and lobster with fries in the restaurant, or hang out in pub and snack on scotch eggs or oysters. The 2 AA rosette pub restaurant with rooms is part of the Epicurean Collection, see


• 1 cleaned whole octopus

• 3 - 6 bottles Sharps Pilsner (or any other lager - this is just my personal favourite!)

• 1 carrot cut into 4

• 1 onion cut into 8

• 1 celery stalk cut into 4

• 1/2 head garlic

• 2 tablespoons black peppercorns

• Thyme

• Bay leaf

Red pepper and tomato ‘ketchup

• 1 large red onion

• 3 garlic cloves

• 2 tablespoons peppercorns

• 1kg red peppers - roasted, deseeded and de-skinned

• 1.5 kg ripe tomatoes

• 100g light brown sugar

• 10 coriander seeds

• 2 bay leaves

• 300ml red wine vinegar


The Octupus

• Place the all the ingredients into a suitable sized pan, using enough beer to cover the octopus. Anything left enjoy whilst the octopus is cooking!

• Bring to the boil and cover, simmer for 45mins. Uncover and simmer for a further 45mins, the octopus is cooked when it offers little resistance. Remove the octopus and discard the cooking liqueur, season the octopus whilst it still warm with lemon juice, Cornish sea salt and ground pepper.

• Cool as quickly as possible and, using a sharp knife, remove the tentacles and cut into 3cm sized pieces. At the restaurant we reheat, by sprinkling with olive oil and placing on a Char Grill. At home you can use a skillet pan or under a very hot grill.

Red pepper and tomato ‘ketchup

• Dice the onions and finely chop the garlic, sweat them down in a suitable sized pan. Add the peppercorns, coriander seeds and bay leafs - all tied up in a muslin bundle. Add the peppers and tomatoes and cook down for 15 mins under a medium heat. Once the liquid is almost cooked out, add vinegar and sugar, cook for a few more minutes.

• Remove the muslin bundle and blitz to a fine puree, check seasoning and reserve in the fridge.

Tomato and sourdough salad

• Heritage Tomatoes: at the restaurant we serve some fresh and some semi dried, by seasoning with olive oil, thyme, rosemary, orange and lemon zest and drying in a very low oven. Or you could buy semi dried ones

• Pickled Shallots: Shallot rings pickled in red wine vinegar

• Sourdough Bread: Ideally a few days old, remove the crusts and roughly chop. Mix all the ingredients together with a few leaves of ripped basil, olive oil and some of the vin


Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files

Please log in to leave a comment and share your views with other Berkshire Life visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Berkshire Life staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Berkshire Life account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

Yesterday, 15:25

Whether you’re looking for fine dining, pub food, a romantic meal for 2 or a taste of something from further afield, eating out in Berkshire really has something for everyone. Here’s our guide to the best local restaurants and pubs

Read more
Yesterday, 15:23

Heralded as the ‘Antonio Banderas’ of cooking by Gordon Ramsay, TV chef and author Omar Allibhoy is introducing a taste of authentic Spanish cooking to Windsor.

Read more
Yesterday, 14:10

We rounds up a selection of Berkshire pubs and restaurants perfect for a Sunday lunch

Read more
Tuesday, November 27, 2018

We set out to find the perfect Berkshire venues for Christmas dinner this year

Read more
Monday, November 5, 2018

We find out about a fabulous new destination overseen by food and hospitality ‘godfathers’, the marvellous Michel and Alain Roux

Read more
Tuesday, October 16, 2018

Robby Jenks, head chef at The Vineyard in Newbury shares a recipe for his Devonshire cod

Read more
Tuesday, October 16, 2018

The Blackbird at Bagnor has a nest we can all settle in, courtesy of the engaging patron

Read more
Tuesday, October 2, 2018

It may be known for its regal connections, but Windsor is also home to a number of restaurants and pubs fit for royalty. We round up some of the best…

Read more
Monday, September 10, 2018

Stoke Park’s chef has his first cookbook out, so you create culinary masterpieces at home to impress family and friends

Read more
Tuesday, August 28, 2018

Whether you’re looking for fine dining, pub food, a romantic meal for 2 or a taste of something from further afield, eating out in Buckinghamshire really has something for everyone. Here’s our guide to the best local restaurants and pubs

Read more
Tuesday, August 28, 2018

We round up some of the best locations for afternoon tea across Berkshire

Read more
Monday, August 20, 2018

Celebrate tastes from around the world with our pick of Berkshire restaurants, ranging from European and African, to South American and Oriental

Read more
Friday, August 3, 2018

Foggs has something tasty for people of all ages and a perfect spot for the littler ones to enjoy a taste of foodie treats

Read more
Monday, July 9, 2018

We select our top Berkshire spots to enjoy eating and drinking while watching the world float by

Read more

Newsletter Sign Up

Berkshire Life weekly newsletter
Sign up to receive our regular email newsletter

Our Privacy Policy

Subscribe or buy a mag today

subscription ad

Topics of Interest

Food and Drink Directory

Local Business Directory

Property Search