Eat The Season – Cockles

Sweet and sour samphire, cucumber, cockles and dill salad

Makes 2 servings

Prep: 10 minutes
Cook: 10 minutes

Shopping List:

  • 1/2 cucumber, cut into long ribbons
  • 55 gr or 2 ounce samphire, blanched
  • 2 tbsp chopped fresh dill
  • 2 tsp white wine vinegar
  • 1 tbsp olive oil
  • 1 tsp sugar
  • 100 gr or 3.5 ounce cockles
  • 2 tbsp white wine


  1. Place the cucumber ribbons, samphire, dill, vinegar, oil and sugar into a large bowl, stir well and leave for ten minutes for the flavours to infuse.
  2. Place the cockles into a pan over a medium heat, add the wine, cover with a lid and leave for 2-3 minutes, or until all the shells have opened.
  3. Discard any that haven’t opened or have broken shells.
  4. To serve, add the cockles to the salad and mix well.


PDF of this recipe: 02-4_Eat_The_Season_Cockles