- 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
- 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.