Of the many ways there are too cook octopus, this is Michael Wignall's favourite; slowly in a water bath and then set in a terrine for a beautiful tenderness. Paired with avocado 'snow', a wonderfully fresh langoustine ceviche and dressed crab, this is a glorious dish for seafood lovers. Learn How to section an octopus with our instructional video.
Michael Wignall complements a stunning aerated elderflower parfait with strawberry gel and glaze, a smattering of wild strawberries and more unusual additions of olive oil jam and a zingy elderflower sherbet.
Michael Wignall's stunning dessert is a flurry of complex elements, making use of liquid nitrogen, espuma guns and a vacuum container to delicately balance flavours of chocolate, olive oil, sugar snap peas and orange. Truly a dish for the molecular mastermind.