lemon Archives

Citrus roasted leg of lamb with caramelised orange

1 hour 40 minutes, plus another 20 if necessary

Pickled octopus and seaweed salad

Serves 4

Difficulty Easy

Ingredients

8 baby squid
Olive oil
½ cup olive oil
3 cloves crushed garlic
¼ cup red-wine vinegar
Juice of 1 lemon
Sea kelp (seaweed)
Water
Octopus

Method

Clean and remove the heads from baby squid. In a pan over a high heat, add a drizzle of olive oil and, when hot, cook the squid until they curl and become a purple-coral colour.
Transfer to a bowl, add olive oil, cloves crushed garlic, red-wine vinegar and the juice of 1 lemon. Rehydrate sea kelp* in a little water and drain. Toss with the octopus and serve the following day as a summer tapas.

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Pickled octopus and seaweed salad

Pickled octopus and seaweed salad

Ingredients

Method