Ingredients

• 200g/7oz oak wood chips
• 40g/1½oz raspberries
• 500g/1lb 2oz cockle meat (or 1kg/2lb 2oz whole cockles
• cooked)
• 50g/2oz semolina flour
• 2tbsp olive oil
• 2 tbsp olive oil
• 1 shallot
• finely chopped
• 110g/4oz tinned sweetcorn
• drained
• 50ml/2fl oz white wine
• 50ml/2fl oz double cream
• salt and freshly ground black pepper
• 2 lemons
• segmented
• 1 small bunch celery leaves
• 1 small bunch flatleaf parsley
• leaves only
• 50ml/1¾fl oz olive oil
• salt and freshly ground black pepper

Directions

• Place a wok on a high heat and add the oak wood chips. Once the wood starts to smoke
• add the raspberries. String the cockles together with a needle and thread. Suspend the string over the wood chips and cover with a lid. Leave to smoke for about 5-6 minutes. (CAUTION: Food-smoking generates a great deal of smoke. Cook in a well-ventilated place and open the windows.)
• Remove the cockles and de-string.
• Toss the cockles in the semolina flour. Heat a high sided frying pan until hot then add enough olive oil to cover the bottom of the pan
• 2cm/½in deep. Add the cockles and shallow fry for one minute. Remove and drain onto kitchen paper.
• Meanwhile
• for the creamed corn
• heat a frying pan until warm then add the olive oil.
• Add the shallots and sweat for one minute until soft but not coloured. Add the sweetcorn and white wine
• and cook until the wine is reduced by half.
• Add the double cream and again reduce by half. Season to taste and remove from the heat.
• Place the lemon segments
• celery leaves
• parsley and olive oil in a bowl and mix together. Season to taste.
• To serve - place a spoon of the creamed corn in the middle of the plate
• place the salad on top and top with the smoked cockles.