You will love this recipe for slow-cooked octopus teamed with the most delicious tomato and bone marrow sauce. Every time you make a tomato or pasta sauce add some bone marrow to it – it is so tasty and unbelievably good for you!

Try this recipe with squid or cuttlefish, or even beef cheeks or oxtail with the meat stripped off, instead of the octopus.

• 2 tablespoons coconut oil duck fat, tallow or other good quality fat cold-pressed, virgin
• 1 onions diced
• 1 celery stalks diced
• 1 large carrots grated
• 2 garlic cloves minced
• dried bay leaf
• 2 thyme leaves picked
• 900 g octopus tentacles medium-large
• 250 mls beef broth (stock)
• 700 mls tomato passata
• freshly ground black pepper
• 8 cherry tomatoes halved
• 100 g bone marrow chopped (marrow only, no bones)

• Heat the coconut oil in a large heavy-based saucepan over medium–high heat. Add the onion, celery, carrot, garlic and herbs. Reduce the heat to medium and sauté for 3–5 minutes.
• Add the octopus and cook for 5 minutes or until the tentacles are opaque.
• Stir in the broth and passata and season to taste with pepper. Reduce the heat to low and simmer, covered, for about 1 1⁄2 hours, or until tender.
• Remove the octopus from the sauce, cool slightly and chop into small pieces.
• Meanwhile, simmer the sauce, uncovered, over low heat for 5–10 minutes or until reduced to a coating consistency. Return the octopus to the sauce along with the cherry tomatoes. Simmer for a further 5 minutes.
• Heat a small frying pan over high heat. Once very hot, add the bone marrow and cook vigorously for 1 minute, stirring with a wooden spoon. Add the bone marrow and the oils from the pan to the octopus mixture and stir to combine.Notes
• Seafood (suitable for 12+ months only).

• CALORIES: 494
• CARBS: 31g
• FATS: 42g
• PROTEIN: 8g

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