Recipe by Gregg Wallace from Great British Food Revival
A yummy recipe that's filled with delicious flavours.
Preheat oven to 170C.
Shake the cockles in a colander under a cold running tap to wash off any grit or break open any glued together with silt
In a medium sized heavy pan (that owns a lid) steam cockles in the cider with the lid on. Cook for 2- 3 minutes until all cockle shells have opened, discard any that have not. Strain cockles from liquid and reserve both for later. Note. Strain the cockle liquor through a fine sieve so as to remove as much grit as possible. It is s important not to overcook the cockles
Season lamb neck with thyme, salt and pepper. Quickly brown all over in a very hot pan with a generous knob butter. Remove from the pan and set aside.
Tip the onion and lardons into the same pan and cook over a moderate heat until the onions are translucent. Deglaze with the cider vinegar.
Return the sealed lamb neck to the pan and add the cider.
Place on lid and cook for 45minutes (tbc)
While the lamb cooks pick three quarters of the cockles from their shells, leaving the remaining in their shells for drama When the meat is tender, add all the clams and warm through then follow with the parsley.
Check liquor for seasoning and serve with boiled potatoes and savoy cabbage.
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