One of the lovely things about foraging for your lunch is that you can only really cook what you find. This simple fact forces you to be creative and use your hard-found ingredients wisely.
Ingredients
- 1 block of butter
- 500 g17¾ oz winkles, washed
- 500 g17¾ oz tiny mussels, washed
- 250 g8¾ oz limpets, well washed
- 1 bottle of cider
- 100 ml3½ fl oz double cream
- A double handful of sea beet
- A double handful of wild garlic or spinach
- A handful of purslane
- Freshly ground black pepper
Method: How to make North Devon seafood lunch
Melt half the butter in a heavy pan over the camping stove, and add the winkles, mussels and limpets.
Cook for three minutes, then add a glassful of cider and cook for another minute.
Add a good splash of double cream and cook for one minute more, then season with pepper.
In a separate pan, add a big lump of butter (how much is up to you) and let it foam.
Add the sea beet, wild garlic and spinach, toss in the butter for one minute, then add a splash of cider.
To serve:
Mix the greens and the seafood together in a big bowl – provide a pin for the winkles, and expect to get messy – and drink the rest of the cider!
