Ingredients

Steps

• Heat oak wood chips in a wok until smoking and add raspberries.
• Suspend threaded cockles over the smoke, cover, and smoke for 6 minutes.
• Remove cockles from the thread and toss in semolina flour.
• Shallow fry cockles in 2cm of hot olive oil for one minute then drain.
• Sauté shallots in olive oil until soft, then add sweetcorn and white wine.
• Reduce wine by half, add double cream, and reduce by half again.
• Whisk lemon segments, celery leaves, parsley, and olive oil in a bowl with seasoning.
• Plate the creamed corn, top with salad, and finish with smoked cockles.