Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the octopus ingredients in a pan with enough cold water to cover the octopus. Bring to the boil and simmer gently for 2 hours, skimming regularly.
Remove from the heat and allow to cool in the liquid for 1 hour. Strain, then remove the tentacles and cut into pieces. Discard the rest.
Put the puy lentils into a large pan of cold, lightly salted water and bring to the boil over a medium heat, then strain.
Heat 1 tbsp of oil in a pan over a medium heat and fry the shallots, with the garlic, thyme and rosemary, until translucent.
Add the prosciutto, puy lentils and stock, then bring to the boil and simmer for 30 minutes until the lentils are tender. Season and stir through the butter and parsley.
Put all of the salsa verde ingredients into a food processor with some seasoning and whizz to a purée.
Heat a frying pan with 2 tbsp of oil over a medium heat and fry the octopus for 2-3 minutes, tossing regularly, until golden. Add the squid and fry for a further minute.
Serve with the lentils and salsa verde.