Crayfish, cockle and celeriac salad

Method

1. Preheat the oven to 220C/gas 8. Wash the cockles in several changes of cold water, discarding any opened ones.

2. Put the shallots, parsley stalks and wine in a large pan. Bring to boil and add the cockles.

3. Cover the pan with a tight fitting lid and cook on high heat for 5 minutes, or until the all the cockles have opened.

4. Drain the cockles in a colander, reserving any cooking liquid. Discard any cockles that haven't opened, and leave on one side to cool before removing the shellfish flesh from the shells.

5. Strain the cooking juices through a fine sieve or piece of muslin cloth. Leave on one side.

6. Peel, finely shred the celeriac and tip into a mixing bowl. Stir in the mayonnaise and add the cockles, crayfish and chives.

7. Add enough cooking liquid from the cockles to loosen the mixture, and season the shellfish mixture with salt, cayenne and lemon juice.

8. Spread the almonds out on a baking tray and toast in a hot oven until golden.

9. Spoon the crayfish and cockle mixture on top of chicory leaves and sprinkle with toasted almonds before serving.