Octopus and chickpeas mousse


Octpus celery, onion, white wine (sulphite), EVO oil, garlic, sea salt, organic chickpeas Double cream milk Taggiasca olives Organic lemon and peel fresh mint.

ALLERGY ADVICE: see ingredients in bold.

COOKING INSTRUCTIONS (you will need 2 saucepan)

Saucepan 1: chickpeas mouse. Pure 100ml of water bring to simmer then add Chickpeas stir till creamy, add some butter if you like.


Saucepan 2: empty the octopus bag and stir fry for a few minute. Plate first the mousse then add the octopus on top

1 large serve or 2 small starter serves.

This is a fresh product so keep refrigerated.
Once opened consume within one day. Always consume within the used by date.