Octopus with herbs Into a large pan, add the tentacles of the octopus, along with the red wine vinegar, the wine and bay leaves and bring to the boil. Boil with the lid on, on medium low heat, for 40-60 minutes. Do not add any water, because the octopus, will shrink and emit enough water. Be careful not to add any salt, as the octopus is salty enough and not to over-boil it, because it will get mushy. When cooked nicely, the octopus should be crunchy. When done, remove the octopus from the pan and keep the juices into a bowl. Into a very hot pan, add the octopus, without the juices, and color nicely for 1 minute. This will allow the octopus to get crispy on the outside. Add the sliced onions and chopped tomatoes into the pan, along with 1-2 tbsps of olive oil and the garlic and stir. Let it cook for about 5 minutes, stirring every now and again, until the onions caramelize. Deglaze with the balsamic vinegar and wait for it to evaporate. Pour in the juices from boiling the octopus, that you kept aside, and 2 tbsps of honey. Season well with freshly ground pepper, sprinkle with some chopped pasley and cook for 3-5 minutes. Serve with some grilled bread and ouzo or tsipouro. Fava lentils Wash the fava lentils well Set to boil in a large non-stick cooking pot, (medium heat) adding enough water to create a thick paste. Keep checking in case the fava has dried out Half way though cooking time add a roughly chopped small onion & 2 tablespoons of olive oil (optional) Salt to taste When the fava is cooked, remove from fire & allow to cool Blend or mash the mixture well Scoop the amount you want into a serving dish & place the remainder of the mix in the fridge to use later Serve with an extra lashing of olive oil, half a squeezed fresh lemon & 1/2 a roughly chopped onion to dress. Serve it warm or cold