Freshly cooked Cockles and peas

Ingredients:

700g Cockles
450g Frozen peas
50g Double cream
300ml Fish stock
300g Cooked beetroot
2 Shallots each
a sprig Fresh thyme
100ml White wine
30 g Butter
20g Olive oil
Seasoning
Scarlett cress to garnish

Method:

Arrange the cockles on top of the puree with diced cooked beetroot.  Drizzle with the olive oil and garnish with the Scarlet cress to finish.

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