Step: 1/7

Wash the octopus clean and cut apart the tentacles if necessary.

Step: 2/7

Twist the tentacles and wrap them tightly as a roll with cling film.

Step: 3/7

Wrap tightly in foil, twisting the ends of the foil to seal. Place in a large pan of cold water and slowly bring to the boil. Simmer for 60-70 minutes over a low heat. Allow to cool completely.

Step: 4/7

Blanch the broad beans in boiling salted water for 5-6 minutes. Rinse under ice cold water, drain then squeeze between your thumb and index finger until the hard skin cracks and releases the bean inside. Discard the skins.

Step: 5/7

Wash the basil, shake dry and pick off the leaves. Mix with the beans in a blender to a smooth paste.

Step: 6/7

Season the bean paste with lemon juice, salt and pepper. Stir in the olive oil.

Step: 7/7

Unwrap the octopus. Cut the roll into slices and arrange on plates. Pour the bean puree on top, garnish with broad beans and basil. Serve with lemon wedges.