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Origin of dish:  UK
Type of cooking:  Hob
Preparation time: 30 minutes
Cooking time: 5 minutes

    Malt vinegar to serve


1. Simply give them a thorough rinse in cold water (two or three times), then leave them to soak in fresh salted water for about 30 minutes.

2. To cook, place them in a saucepan of cold water, bring to the boil and high simmer for about 2 minutes.

3. Leave to cool and then use a safety pin to pull the meaty critters out of their shell.
Advice: My kids love them dipped in a little malt vinegar, but I prefer au naturelle to really savour that flavour of the sea. When I was a child we’d eat winkles (and whelks, cockles and salty brown shrimps) every Sunday for tea.

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