3 large tomatoes, cored and halved
3 tablespoons extra virgin olive oil
1 teaspoon sea salt
2 sprigs rosemary
1 red capsicum
2 cloves garlic, grated
1 mild red chilli, finely sliced
1 teaspoon white wine vinegar
3 oil- or salt-preserved anchovy fillets, roughly chopped (optional)


1.Toss tomatoes with 1 tablespoon of the olive oil and salt.
2.Place in a roasting dish and top with rosemary sprigs then bake for 20 minutes at 180°C.
3.Remove from oven and discard rosemary.
4.Place whole capsicum over a direct gas element to char.
5.Use tongs to occasionally rotate so that it begins to blacken on each side.
6.If you don’t have a gas stove top, this can be done on a barbecue or in a dry, heavy bottomed pan.
7.Once blackened, remove capsicum from heat and place in a large heatproof bowl.
8.Cover with a plate and set aside for 30 minutes to cool.
9.Peel off blackened skin and remove seeds and green tops. Finely dice.
10.Heat remaining olive oil in a frying pan.
11.Add diced pepper and grated garlic and cook for 2-3 minutes.
12.Add roasted tomatoes, chilli, vinegar and anchovies and cook for 10-15 minutes, stirring occasionally.
13.Remove from heat and set aside to cool.
15.Roast 6-8 cloves garlic until soft then mash to a paste.
16.Stir through mashed potatoes with the zest of 1 lemon and season well.
17.Boil octopus in salted water for 15 minutes, then add to a hot pan with 1 tablespoon extra virgin olive oil and a few tablespoons of red pesto.
18.Cook for 2-3 minutes, then serve on skordalia with a squeeze of lemon and a sprinkling of fresh dill.

Recipes, food styling & Photography Will Bowman & Jane Lyons

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