Lauren Murdoch taught this recipe at the Seafood School in a class entitled ‘Bites for Drinks’, and it is a very moreish nibble to serve with pre-dinner drinks or as finger food. The beer batter is light, salty and spicy; you can add more beer, flour, salt or chilli to suit your taste if you like. The octopus braises in its own juices in the oven - the cooking time can vary quite a bit depending on how well i
