1. First of all, boil the octopus. Put the octopus in a pot of water, bring it to a boil, then pour off the water. Add the fresh cold water, black peppers and Bay leaves and simmer for about 1 hour. More importantly, do not add salt as the octopus is salty on its own.

2. Marinate the cooked octopus with olive oil, put it on the grill rack and cook on the ceramic barbecue “Big Green Egg” for about 4 minutes at 200°C or even on a little higher temperature.

3. Grill the fresh carrots briefly. While they are still warm, marinate with olive oil, herbs, salt and pepper (carrots will absorb all the flavours well), then put them back on a grill and cook until softened.

4. Marinate the chanterelles with olive oil and salt and cook them on a grill rack.

5. Make the parsnip puree. Clean the parsnips and cook them in a pot with milk until softened. Strain off the vegetables, place them into a food processor and blend while pouring in the milk slowly until desired consistency. Season with a teaspoon of butter and a pinch of salt.

6. Make the cranberry chutney. In a pot add the sugar and water and cook until you have syrup. Allow to cool, then add fresh cranberries and allow to rest for 4-5 hours.

7. Place the octopus, carrots, chanterelles and parsnip puree on a plate. Decorate with cranberry chutney.