All in one frying pan dish. Penclawdd cockles, cooked in onion, garlic and white wine vinegar. With the addition of mascarpone, instead of cream and a local delight of fresh laverbread mixed in the sauce. Squeezed lemon juice, garnished with fresh parsley, grated Grana Padano and a side of bloomer bread to soak up sauce.

Serves 1

Ingredients

  • Vegetable oil
  • 1/2 x small onion, peeled and diced
  • 1 x garlic clove, peeled and diced
  • 2 x tbsp cooked Penclawdd cockles
  • 1 x tsp white wine vinegar
  • 1 x tbsp laverbread
  • 1 x tbsp mascarpone cheese
  • Grana Padano to grate on top
  • 1 x lemon wedge
  • Sea salt
  • Black pepper
  • Multigrain & rye bloomer bread, 2 slices
  • 1 x small handful of fresh flat leaf parsley
  • 1 x lemon slice for garnish

Method

  1. Preheat the hob to a medium heat. Drizzle vegetable oil into a small frying pan. Place on top of the heated hob. Allow to heat up.
  2. Add the chopped onion and garlic to the pan. Cook until softened.
  3. Add the cooked cockles and a tbsp of white wine vinegar. Then add the laverbread, mascarpone and a squeeze of lemon juice. Continuously stir and allow the sauce to thicken. Season with sea salt and black pepper.
  4. Meanwhile, roughly slice the parsley and cut the bread into thick slices.
  5. Serve the cockles in the mascarpone sauce into a dish. Grate Grana Padano on top. Sprinkle with fresh parsley. Garnish with a lemon slice. Sided with sliced bloomer bread.