Octopus

Cut the red cabbage into chunks and add it to the slow juicer.

Collect the juice and season with the salt.

First, poach the octopus in a generous amount of salted water to keep it soft.

Then poach briefly in the salted cabbage juice, along with the herbs and garlic.

Keep the octopus warm in the juice.

Bring all the ingredients to the boil together and reduce to a syrupy sauce.

Peel the potatoes and beetroot and boil them until tender in salted water.

Then transfer to a blender and blend with the Cream Plus Mascarpone.

Season with pepper and salt.

Mix all ingredients with a whisk and pass through a fine sieve.

Fry thin tuiles in a non-stick pan.

Cut the purple cauliflower into small florets and steam until tender.