Remove the tentacles from the head (we do not use them in this recipe). Prepare the octopus in the sous-vide (4 hours at 85 °C) or by boiling it (1½ hours on low heat). If you choose to boil the octopus, you should first blanch and freeze it to break the cells, according to the "standard" way. (You can also buy frozen octopus.) Then marinate the octopus in lemon peel, bay leaf, fresh oregano, lemon juice, salt and pepper. Use quantities as desired. If you prepare it sous-vide, you can add the marinade to the octopus in the bag for more flavour. Do not add salt, as a lot of salt and moisture is released. Then set the octopus aside and let it dry.

For the vinaigrette: mix the garlic concentrate with the chopped red onion, chopped oregano, grated lemon peel, lemon juice, red wine vinegar, olive oil, olives and chopped leaf parsley in a mixing bowl. The quantities should be made up as you go along. You can also add coriander, but that is very personal.

For the salad: use rocket or corn salad with some cherry tomatoes.

Let the temperature of The Bastard increase to 200 °C. Grill the octopus briefly on The Bastard. This means about 5 minutes per side. This gives the octopus the finishing touch. Cut the octopus into nice slices. Tip: Make this recipe on instinct and use your instincts, or sixth sense.