A yummy recipe with cockles to whet your taste buds

(Photo: Poring Studio)

Celeriac, Carrot & Cockles (Serves 4)

Ingredients Instructions
  • 2 carrots
  • 1 medium celeriac
  • 50ml rapeseed oil
  • Pinch sea salt
  • 10g Chickweed
  • 1kg fresh cockles, cleaned
  • 100g butter, cold and diced
  • 15ml Tullibardine The Murray 2007
  • 10ml cider vinegar
  • For the cockles: Heat a saucepan on high heat until very hot. Quickly add 70ml of water and all the cockles, put a tight-fitting lid on straight away
  • Allow the cockles to steam for about 2 minutes, shake the pan to move them around while doing so. As soon as you see the shells opening, pour the contents of the pan into a colander and keep the liquid from the cooking separate
  • Pick the meat from the shells and keep aside. Discard the shells.
  • For the carrot and celeriac: Peel both the carrot and celeriac, and then using a very sharp knife, cut into 1mm slices and lay flat to cut into 1mm strips
  • Put these in a bowl and mix with the rapeseed oil and salt
  • For the sauce: Take the reserves cockle juices, bring to the boil and add the vinegar. Reduce by one fifth. Remove from the heat and whisk in the butter, slowly piece by piece
  • Once all the butter has emulsified, keep the sauce on a gentle heat to the side
  • To serve: Place the carrots and celeriac on the plate and arrange the cockles on top
  • Coat everything in the sauce then garnish with the chickweed
  • Put the whisky in a small atomiser and spray over the dish. Serve immediately.