Put a double bottom pan over moderate fire with a good drizzle of olive oil; fry in the garlic, chilli and anchovy fillets for a few seconds, next add the octopus, olives and capers, pour over tomatoes. Set to simmer, approximately 35 minutes until tender. Meanwhile prepare vegetables, cut into thick pieces, brush with olive oil and grill and lay on a baking tray.  Season the breadcrumbs with the lemon zest, parmesan and herbs and dredge over the veggies. Bake in a hot oven to toast the bread crumbs.

Serves 3-4

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