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Make this tender octopus plated with all its favorite things as an impressive first course or a hearty lunch.

Chef, restaurateur, food writer and author Skye Gyngell recently released her fourth cookbook, named for her new London restaurant. Dive into some of the recipes that have made her one of the most celebrated chefs in the city. With a spotlight on fresh, flavorful and inventive cuisine that makes the most of local gardens and markets, Spring has definitely sprung. A certain cephalopod told us so. 

Octopus — cooked slowly until it is meltingly tender — is wonderful to eat, and its long, languid, purple-colored tentacles have a striking appearance on the plate. Scattered with capers and olives, and accompanied by nutty young potatoes and cima di rapa, it tastes perfect at room temperature. As a rule, I am averse to the use of frozen food, but this cephalopod is an exception — octopus that has been frozen first gives a much more tender end result.

Reprinted with permission from Spring