Cockles coated in a crispy flour and polenta mix, deep-fried until golden. Dusted with salt and fresh chilli, served with chilli vinegar.

An unusual and tangy seafood canapé or 'nibble' based on the traditional flavourings found in coastal Britain.

Cockles are combined with bacon and wild garlic to create a somewhat British early-summer alternative to linguine alle vongole.

Cockles steamed open in the vapour of Pernod with further aniseed notes from fennel seeds and dill. Unctuously finished with cream.

Sensational Korean seafood pancakes made with a variety of produce widely available in the UK and really easy to make... Pancake Day or not!

Mussels and clams sautéed simply with garlic, wine and tomatoes and finished with parsley. A delight from the Adriatic coast of Italy.

Simple and luxurious, a dish of lobster accompanied by al dente pasta, from the doyenne of Italian cuisine, Angela Hartnett.

Cockles and leeks in a Béchamel sauce fill classic puff-pastry cases. Much simpler to make than they might first appear.

Whether authentically Goan or not, this is a very good, spicy alternative to Moules Marinieres. And it's quick and easy to make.

A straightforward combination of shellfish, diced salad vegetables and pickles that transports the senses to Portugal.

I reckon that if you go out to eat "tapas" in London you probably pay somewhere around three to four times as much as you would for the...