2 garlic cloves, finely chopped
1 squeeze lemon juice
handful chopped fresh parsley
1 shallot, diced
1 tsp chopped fresh thyme
2 tbsp plain flour
1 bay leaf
salt and freshly ground black pepper
oil, for frying
1 tbsp fine sea salt
2 tbsp malt vinegar
15g/1oz butter
50ml/2fl oz double cream
100ml/3Β½fl oz milk
250g/9oz cockles in shell
4 medium squid, cut into thin rings
50ml/2fl oz white wine