Bone Broth Pulpo

This fresh and delectable European Summer classic will instantly transport you to the sea-side. High in protein and an excellent source of omega 3 fatty acids, this dish from the talented @lets_eat_better_together is also boosted with collagen from the bone broth which makes the delicate jus. 

Ingredients

• 0.5-1kg of Octopus 
• Half a sweetheart cabbage
• Two fennel bulbs 
  
• 1 Tbsp Ossa Ghee
• 150ml Ossa Beef Bone Broth Boost
• 2 Tbsp Organic double-cream 
• Pink Salt to season 

Method

• Sauté the cabbage and fennel in ghee
• Then blend with black garlic (optional) and beef bone broth and an extra dollop of ghee to help emulsify 
• Then stir in the cream 
• Then take the cooked octopus and massage in ghee and pink salt before taking to the grill
• Dish the sauce and place the griddled octopus on top and add a sprinkle of extra virgin olive oil to serve