Octopus and potatoes

For 4 people, clean and de-beak 1kg of octopus.

Place it in a pot of cold water with a diced onion, a garlic clove, a stick of celery and a diced carrot. Bring to a simmer and cook until tender - an hour or more. Cool in the water.

Cook 600g of waxy potatoes in their skins, peel and cut them into bite-sized slices. Peel the cooled octopus (skin and suckers should slip off) and cut it into bite-sized pieces.

Toss the potato and octopus together with 4 tbsp of olive oil, the juice of a lemon, minced garlic clove, half a cup of chopped parsley, salt and pepper.