Octopus and potato casserole

Wash and peel the potatoes (use the peels for the recipes on pages 24 or 36) and cut them into cubes. Pour them into a pot full of water with a pinch of salt, bring to a boil and let cook for about twenty minutes.

Before turning off the heat, remember to pour a drop of vinegar into the pot to prevent the potatoes from falling apart. Drain them, transfer them to a bowl and let them cool.

Meanwhile, cut the leftover octopus into pieces and add it to the potatoes. Season with oil, salt and pepper, the grated lemon zest and a few mint leaves.

Using a cylindrical pastry cutter, form small cakes in the center of the serving dish and finish with a drizzle of oil.