Amanda Laird: Cockles with roasted tomato, chilli and lemon

Cockles with roasted tomato, chilli and lemon. Picture / Babiche Martens

Serves 4

6-8 cockles per person
4 tomatoes
1 tsp finely grated lemon zest
1 red chilli, finely diced
1 tsp brown sugar
1 Tbsp olive oil
1/2 Tbsp sherry vinegar
Sea salt and freshly ground pepper

1. To make the sauce, preheat the barbecue to 200C, place the tomatoes in a stainless steel bowl on the heat and close the lid. Roast for 20 minutes or until the tomatoes have collapsed. Cool, reserving the juices.

2. Skin the tomatoes then sieve. Put the tomatoes back into the bowl and return to the heat. Add the remaining ingredients and let reduce, stirring occasionally until the sauce has thickened. Season.

3. Put the cockles on the hot plate and cook for a few minutes until opened, and serve with the sauce.