Cockles coated in a crispy flour and polenta mix, deep-fried until golden. Dusted with salt and fresh chilli, served with chilli vinegar.

An unusual and tangy seafood canapé or 'nibble' based on the traditional flavourings found in coastal Britain.

Cockles are combined with bacon and wild garlic to create a somewhat British early-summer alternative to linguine alle vongole.

Cockles steamed open in the vapour of Pernod with further aniseed notes from fennel seeds and dill. Unctuously finished with cream.