Octopus Broth
• 10 tea bags Dilmah Exceptional Lively Lime and Orange Fusion
• 1.5kg octopus
• 0.3kg carrots
• 0.3kg fennel
• 0.3kg celery sticks
• 2 bay leaves
• 1l vegetable stock
• Juice from 1 orange
• Juice from 1 lime
• Black pepper
• Castor sugar

Put the octopus, carrots, fennel and half of the
celery sticks together into a saucepan, cover and
heat slowly for 2 hours (no water is needed, the liquid comes from the octopus itself). Leave the
octopus to cool and slice it. Clarify and strain to
make approximately 1 litre of stock.
Pour together half a litre of the octopus stock and
1 litre of the vegetable stock and bring to boil. Add
tea bags for 5 minutes and after removing them
pour in orange and lime juice and season with salt,
sugar and pepper.
Meanwhile clean the second half of the celery
sticks, slice and boil for 3 minutes. Cool in cold

Frizella Bread
• 1kg plain flour
• 30 grams fresh yeast
• 2 teaspoons salt
• 3dl water
• Castor sugar

Place dry ingredients in a bowl and gradually add
water. Work to a dough and knead until smooth.
Wrap the dough and leave for 1 hour. Divide the
dough into 12 pieces and make each piece into a
shape of doughnut, cover with damp cloth and
leave for 20 minutes. Preheat the oven to 160°C
and bake for 15 minutes. Remove and cut in halves
horizontally. Bake for another 15 minutes.

Garnish – Watercress