Quick Suppertime Cockles

Serves 4 (starter) or 2 (main meal)


  • 1 tbsp Olive Oil
  • 75g Chorizo Sausage, peeled and cut into small dice
  • 1 Fat Spring Onion, sliced
  • ½ Red Pepper, finely chopped
  • 2 tsp Chopped Fresh Rosemary Leaves
  • 250ml Passata
  • Pinch of Sugar
  • 1 x200g Jar Ocean Crown Cooked and Pickled Cockles, drained
  • 2 tbsp Single Cream

To Serve:

Cooked Pasta or Crusty Bread


Heat the oil in a pan and add the choziro. Fry until the red oil starts to run from the sausage then add the onion, pepper and rosemary. Stir over medium heat for 2 minutes.

Add the passata and sugar. Stir and simmer gently for another couple of minutes.

Add the cockles and heat through for another minute or so. Finally stir in the cream and serve.

This comforting dish is best served with fresh bread or stirred though your favourite pasta.

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