Serves 4

Since my trip to Isle of Barra I’ve been cooking with cockles regularly in my kitchens. They’re a fantastic ingredient and have so much potential but unfortunately they’re still very underused. They’re really flavoursome so I tend to use them in fish stock as it really helps to bring the stock alive.

I used to forage cockles with my grandmother when I was a child and when I saw them so widely available on the beach at Barra it reminded me how tasty and versatile they are.

My top tips for this dish would be to make sure you cook the shellfish as quickly as possible, also buy your shellfish as fresh as you can – it will make all the difference. I like to pour the cooking stock into an ice cube tray so I can defrost as much or little as and when I need it.

Have a napkin ready when eating these – they’re pure picnic summery pleasure.

Ingredients

300g fresh mussels, cleaned under running water
300g fresh cockles, cleaned under running water
1 lettuce round
4 large slices smoked salmon
2 shallots, finely sliced
A bunch of parsley and chives, finely chopped
A glass of white wine
A splash of fresh vinaigrette
1 sprig of thyme
1 bay leaf

Method

- Place the cockles and mussels in a hot pan with the wine, one shallot, fresh thyme and the bay leaf. Keep the lid on and cook as fast as possible. As soon as the shells have opened then they’re cooked - do not overcook.

- Transfer the mussels and cockles to a sieve and cover with a lid or cling film until they’ve cooled down. Covering them will stop them from drying out. Keep the stock for future use.

- Meanwhile, prepare and wash your salad leaves and put to one side.

- Remove the shellfish from their shells. Add one shallot, fresh parsley and chives and mix in the vinaigrette. Taste. It shouldn’t need any salt, as the shellfish will already be quite salty. At that stage you can follow your feelings and add in anything you fancy, I like experimenting with cayenne pepper, coriander or prawns!

- Your first course for your picnic is nearly ready. Finally, on a chopping board roll out your lettuce, spoon your shellfish mixture on next and sandwich it together with a slice of salmon.

- Reserve in a container until serving.