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

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