• 1 can of cockles in brine • Agar-Agar (in specialised shops) • Vegetable stock
Make a vegetable stock and add the brine from the can of cockles, straining it through a fine sieve; combine 400 g of this stock with 4 g of agar-agar over a medium heat. Remove from the heat and whisk vigorously, working it well. Cover the cockles with this mixture in a deep dish and leave to rest in the fridge until the jelly sets. Finally cut out shapes using moulds and a paring knife.