• 1kg cockles

  • 1 shallot, peeled and chopped

  • parsley stalks

  • 100ml white wine

  • 50g piece celeriac, peeled weight

  • 2 tbsp mayonnaise

  • 50g cooked crayfish tails

  • 1 tsp chopped chives

  • 1 tbsp flaked almonds

  • Cayenne pepper

  • Lemon juice

  • Chicory leaves


  • 1.

    Wash the cockles in several changes of cold water. Discard any opened ones.

  • 2.

    Put the shallots, parsley stalks and wine in a large pan. Bring to boil then add the cockles. Cover pan with a tight fitting lid and cook on high heat for 5 mins or until the cockles have opened up.

  • 3.

    Drain in a colander and allow to cool, pick the meat from the shells. Discard any that did not open. Pass the cooking juices through a fine sieve or muslin. Reserve.

  • 4.

    Slice and finely shred the celeriac. Place into a bowl. Add mayonnaise. Add the cockles, crayfish and chives mix well. Add enough of the cockle cooking liqour to loosen the mixture then season with salt, cayenne and lemon juice.

  • 5.

    Spread the almonds out on a baking tray and toast in a v. hot oven or under grill till golden.

  • 6.

    Serve the cray and cockle mix on top of chicory leaves, sprinkle over the toasted almonds.

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