An indulgent supper


  • 250 g periwinkle meat
  • 100 ml white wine
  • 100 g chopped shallot
  • 1 each lemon juice
  • 100 g unsalted butter
  • 150 g baby spinach
  • 150 g rocket leaves
  • 1 loaf chiabatta
  • 5 g flat parsley
  • pepper
  • olive oil


  • Place the wine, chopped shallots and half the lemon juice into a pot and bring to the boil, allow to reduce by half.
  • Now reduce the heat and whisk in the diced butter along with the winkle meat.
  • Continue to whisk until you have a creamy sauce and add a little pepper before removing from the heat.
  • In a hot pan drizzle a little olive oil and add in the washed spinach and rocket. Toss quickly over a high heat and season with a little pepper and a squeeze of lemon.
  • Toast the Chiabatta in slices and place the a little samphire on each. Now spoon over the winkle butter and finish with a little chopped parsley.