For the polenta, place the water or stock in a Le Creuset 31cm Signature Oval Casserole with a good pinch of salt and bring to the boil. Once the water is boiling, add the polenta and whisk continuously. Once it starts to become thick, change the whisk to a wooden spoon and mix. Turn down the heat to medium and cook with the lid on for 15 – 20 minutes, add the butter stirring every few minutes to make sure it doesn’t catch. Season to taste.

To serve, place the octopus on the warm polenta scattered with the oven-roasted tomatoes, olives, an extra glug of olive oil and fresh herbs.