Cockles with leeks, Pernod, dill and cream
- March 2018
- Serves 2
- Hands-on time 15 min, simmering time 10 min
“I’ve always enjoyed cooking and eating cockles. At their best they’re sweet, plump and meaty – and full of character. The adornment of vinegar, although popular, doesn’t do this wonderful bivalve justice.” – Gill Meller.
- 40.5g (20.7g saturated)
- 4.2g (3.1g sugars)
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