I’ll gather the Cockles from Red Wharf Bay

Best soaked overnight in salt water they say

Then boil them in water that is fresh from the tap

Then simmer, five minutes, they open no crap

 

A bowl with some milk and the Cockles go in

Then stir with your hand like they’re having a swim

Remove and then place them in self-raising flour

Once coated, then sieve. This starter’s not dour

 

Deep fry the Cockles, five minutes not more

Then place on the plate, looking golden for sure

Some pepper, some lemon, some fresh mayonnaise

With paprika on top and just wait for the praise

 

 

(c) Daniel Dwyran