Dorset really comes alive in July, village fetes and long evenings in the warmth. I love riding home the long way after work and enjoying the fantastic roads and countryside we are so lucky to have all around us.

Sunday roast becomes Sunday BBQ and, with school out, late evenings and time with the family can be enjoyed.

I've got a summer BBQ recipe for you this month, octopus are delicious and dramatic to serve.

This is a simple BBQ recipe, best cooked outside as it is smoky to cook, the results are fun and a great talking point over conventional BBQ fare. Prepare the octopus and use the legs cleaned of any hard suckers.

Resist the temptation to cook the octopus for more than a couple of minutes or it will be like eating rubber, a minute each side is plenty of cooking time. Substitute squid for octopus if you have squid available instead.

BBQ Octopus with grilled lemons

Prepare: 15 minutes

Marinate: 12 hours

Cook: 5 minutes

  • Legs of 1 Large Octopus (approx 1kg), cleaned and prepared
  • 8 Lemons
  • 250ml plain yoghurt
  • 2 tsp coriander seeds
  • 2tsp ground cumin seeds
  • 1tsp turmeric
  • 1 tsp all spice mix
  • 2tsp sugar

Make the marinade by mixing juice and zest of four lemons, the yoghurt and the spices together in a bowl then coat the octopus legs in the marinade and leave overnight.

Slice the remaining four lemons into three slices each, sprinkle them with a little sugar.

On a hot BBQ (or grill pan if cooking indoors) place the lemon slices and grill for 2-3 minutes till dark grill marks are formed, turn the lemons over to cook the other side and add the octopus legs to the BBQ, turn the legs after one minute and cook the other side.

After another minute remove and serve with the lemon slices. The lemons can be squeezed over, or eaten with, the legs.

Serve on their own or with a bowl of salad or in a bread roll as an Octopus Hotdog.