Poulpes de roche, pommes de terre et haricots verts, persil

• 6 little cuttlefish
• 1 bay leaf
• ½ lemon

Ask the fishmonger to clean the cuttlefish.

In a large saucepan, bring a large quantity of salted water to the boil with the bay leaf and ½ lemon. When the water boils, add the cuttlefish. Bring’to the boil again; lower the heat and simmer gently for 40–45 minutes, or until the cuttlefish are tender. Allow the cuttlefish to cool in cooking liquid.

In the meantime, cook the potat