Octopus, chorizo and pickled purple carrots
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Ingredients
Fish & Shellfish
Beverages
- 300ml of red wine
- 200ml of water
Fruit & Vegetables
Store Cupboard
- black peppercorns
- salt
- 150g of caster sugar
- 25g of flaked almonds, toasted
Salad & Fresh Herbs
- 1 sprig of thyme
- 1 handful of rocket
Oils & Vinegars
- 200ml of distilled malt vinegar
- 25ml of olive oil