Cockles escabeche

Sweat a minced onion and thin slices of 8 cloves of garlic in 2 tbsp olive oil.

Peel and de-seed a red paprika, cut into small cubes and add to the onion mix, sweat a few more minutes.

Then add 200g sushi vinegar, 200g white wine, 700g chicken stock, 5 sprigs of thyme and a rich of cayenne pepper.

Simmer for 30 mins, cool and reserve.

Put 850g cockles in a pot with a spoonful of minced onion and a glug of white wine.

Bring to the boil under a lid.

Give a good shake once the cockles are open and add to the escabeche.

Marinate for an hour.

Serve as shown

(A Blend Brothers recipe)