Sweet & sour cockles

Softly fry 1,5 grated cloves of garlic, 20g peeled and grated ginger, 13g peeled and grated curcuma, a lime leaf and the finely hacked inside of a lemon grass in 2 tbsp sunflower oil for 2 mins

Add 1,5 tbsp tomato paste and fry for another 2 mins to take away the bitterness, then add 400 ml fish stock and simmer for 20 mins

Rinse 500g cockles well under cold water, then add to the pan and put on the lid, to steam the cockles open in a couple of minutes.

Season the soup with 1/2 finely hacked red chili, 1 tbsp sweet chili sauce, 1 tbsp fish sauce, the juice of 1/2 lime and salt

Serve in bowls and finish with thinly sliced spring onion, hacked coriander and lime parts

(A Joris Bijdendijk recipe)

Follow me on Instagram @peterschoenmaker7 and have a look at my book 'Breakfast in Gascony' on Amazon for your Kindle