Barbecued Octopus, Soy infused watermelon, avocado, rice

Method

For the octopus

Remove the tentacles from the head of the octopus & wash quickly

Place the tentacles in a pressure cooker along with the shallots, 400g of the shaoxing, 600g water, 50g Kikkoman and the stalks only from the mint & coriander

Cook on full pressure for 25 minutes

Remove the octopus from the stock & allow to cool slightly

Strain the stock & reserve

Peel the outer membrane from the tentacles and reserve until serving

For the watermelon

Cut the watermelon into 2cm x 2cm dice

Place 20 pieces in a vacuum bag with 50g Kikkoman & vacuum seal on full pressure

Leave at room temperature until serving

For the avocado puree

Peel & roughly dice the avocado

Blend with the yoghurt, mint leaves & coriander leaves until smooth

Pass through a chinoise & put in a squeezy bottle

For the barbecue glaze

Place the remaining 200g kikkoman & 100g shaoxing in a wide based sauce pan along with the brown sugar & 100g of strained octopus stock

Reduce slowly by about two thirds

For the wild rice

Place the vegetable oil in a large pot & heat to 170°c

Carefully add the dehydrated rice to the oil & cook until the rice puffs

Drain the rice onto paper towel & season lightly

To finish

Place a griddle pan over a very high heat until smoky

Put 4 of the octopus tentacles in the pan & colour for a few seconds on either side.

Add the barbecue glaze & reduce until sticky, turning the octopus constantly

Remove the octopus & carve into slices

Arrange on the plate along with the watermelon avocado puree & wild rice

Finish with some coriander cress