Rick Stein served up tasty grilled razor clams with breadcrumbs, garlic, chilli, parsley and a seaweed and lettuce salad on Rick Stein Cornwall.

The ingredients are: 8–12 razor clams in shells, scrubbed and rinsed, 25ml dry white wine, 2 tbsp olive oil, 1 onion, finely chopped, 4 small garlic cloves, finely chopped, 150g plum tomatoes, skinned, seeds removed, chopped, ½ tsp caster sugar, pinch dried chilli flakes, 1 tbsp chopped fresh parsley, 25–30g panko breadcrumbs, 10g butter, melted, salt and freshly ground black pepper, crusty white bread, to serve.

For the seaweed salad: handful fresh or dried seaweed, 1 small butterhead lettuce, leaves separated and a little olive oil, soy sauce and red wine vinegar, for dressing.

See recipes by Rick in his book titled: Rick Stein at Home: Recipes, Memories and Stories from a Food Lover’s Kitchen available from Amazon now.