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.