Razor clams, sea purslane, gourd pickle and seeds

Name: Razor clams, sea purslane, gourd pickle and seeds
Ingredients: 8 large razor clams (2 per person); Parsley stems; 1 clove of garlic sliced thin; ½ shallot sliced finely; 100ml white wine; 1Tbs Vegetable oil; 100g Butternut squash, finely diced; 50g courgette, finely diced (flesh only); 30g shallot finely diced; 10g raisins chopped; 10g capers, drained, finely chopped; 1tbs Sherry vinegar; ½ lime juiced; pinch of fresh dill chopped; 2tbs tomato sauce; 1tbs olive oil; Season to taste with salt and pepper; 100g corn flour; 10g baking powder; 1g salt; Sparkling water, ice cold – just enough to create a thin batter

www.four-magazine.com

Another delicious recipe to end the week and the end the deliciousness that was English wine week, from Jeff Kipp of the Saltwood on the Green and their wine pairing from Biddenden Vineyards

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.

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