Cockle Surf and Turf | Coastal Foraging Catch and Cook

Back on the hunt. Taking Bobbie the Malshi out coastal foraging in Llansteffan, Carmarthenshire, South Wales. It would be rude not to start the day with a cheeky cheese toasty at the beach. Not going to lie, white sliced is better than sourdough! True to form, it’s not like catch and cook with the stability of weather we have been witnessing.
Cockles galore, as always. One of our favourite haunts for such an underrated shellfish. Much like cockles, we opted to pair it with offal, namely chicken hearts. Also an underrated protein in the west. Try telling that to asians though. It’s not what you’ve got, it’s what you do with it! Grilled inesal skewers, into fresh made flatbread, cockles pickled in rice wine vinegar, wild garlic mayo with ground cockles, and peppery wild rocket. Yum!

[@NaCreagachaDubha]

Wow that looks fantastic. Did you have to let the cockles purge for a day or two?

[@TheInflatableChef]

Normally we purge for about 4 hours if serving in their shells, like our previous cockle video, but if removing the meat from the shells then we will purge for an hour or so, and then just run the meat under the tap and you’ll get all the sand out. I imagine that a lot would die if purged for days without some form of water circulation and oxygenation.

[@catherinellewelyn-evans3693]

I make my flatbreads without oil, on the Aga top. Wonder if you can do the same in a frying pan. Looked an impressively intricate meal. Amazing

[@TheInflatableChef]

The flatbread was really nice, but not quite the right recipe for the food. More of a tear and dip flatbread. Next time I’ll do a dry toasted tortilla instead.