The humble octopus has become one of the most controversial and talked-about species on the South West coast in recent years. Once considered a relatively unusual catch in UK waters, huge numbers are now appearing around Cornwall and Devon, with octopus becoming one of the highest-volume species landed into both Newlyn and Brixham.

For shellfish fishermen, it's a mixed blessing. These opportunistic predators have a healthy appetite for crab, lobster and scallops, and many fishermen have seen dramatic increases in the number of octopus finding their way into pots and gear.

Our very own fisherman, Andrew Stevens, has certainly noticed the difference. While hauling his lobster pots around the Newlyn coastline, he's increasingly finding octopus helping themselves to the catch. It seems they enjoy Cornish lobsters almost as much as we do.

The good news is that octopus is absolutely delicious. Popular throughout Spain, Portugal, Italy and Greece, it has a wonderfully rich flavour and a surprisingly meaty texture. Whether chargrilled, slow-cooked or sliced into salads, it's one of the most versatile seafoods you'll find.

The larger octopus landed into Newlyn often weigh more than 4kg each, making them a little daunting for home cooks. Don't worry though, we'll happily cut them to weight, so whether you'd like a couple of legs for the barbecue or enough for a family feast, we've got you covered.

As the summer progresses, the octopus often move on to other areas, but in recent years they've returned to Cornwall in huge numbers, so we're expecting to see plenty more in seasons to come.

Once cooked they're beautifully tender, wonderfully versatile and one of the South West's most fascinating seafood stories.