Any good Lava-bread and cockle starter recipes for a dinner party?

Deep-fried Cockles, Mussels %26amp; Laver


with spicy mayonnaise


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1 lb cockles and mussels, freshly cooked and shelled


4 oz freshly picked laver seaweed or, if unavailable, the outer leaves of spring cabbage


8 oz self-raising flour


1 tsp Hungarian paprika


2pts sunflower or groundnut oil


sea salt %26amp; freshly ground black pepper


1 lemon, cut into wedges


3 tbs mayonnaise


2 tsp chilli sauce (or to suit your taste)





Drain off any excess juice form the cockles and mussels but do not press or squeeze them. Wash the seaweed and cut into 2'; strips. Squeeze dry in kitchen paper. (If using spring cabbage, wash and shred, then shake off any excess water.





Mix together the flour and paprika, and dust the mussels and cockles with the mixture, using a sieve to shake off the excess. Heat the oil and deep-fry the seafood for about 1 minute or until turning crisp and slightly golden. drain on kitchen paper and reserve. Repeat for the laver or cabbage, stirring this during cooking to keep the pieces separate. Season everything with salt and pepper, and arrange on a warmed serving plate. Garnish with lemon wedges.





Mix the mayonnaise and chilli sauce, and serve with the seafoods.





Recipe: Chef Colin Pressdee