Of the many ways there are too cook octopus, this is Michael Wignall's favourite; slowly in a water bath and then set in a terrine for a beautiful tenderness. Paired with avocado 'snow', a wonderfully fresh langoustine ceviche and dressed crab, this is a glorious dish for seafood lovers. Learn How to section an octopus with our instructional video.
Carrots with smoked trout, mozzarella, wakame seaweed and beetroot emulsion
This dish from Michael WIgnall requires cooking sous-vide and a fair amount of prep. It is well worth the effort, with the delicious and complex blend of smoky trout, charred carrots and earthy beetroot coming together brilliantly in the final dish.
Salt cod poached in olive oil with langoustine cigars and hermitage jus - This gourmet salt cod recipe from Michael Wignall combines cod, baby squid and langoustine for a visually stunning seafood spectacular. Choose any high-quality hermitage wine for this dish - a fruity syrah works beautifully. This dish requires cooking sous-vide so make sure you have all the correct equipment before you begin.