You’ll Need
For the Potato Pots
700g baby potatoes, cut into 2cm pieces
150g smoked streaky bacon, chopped
1 leek, finely sliced
1 tbsp vegetable oil
1/2 tsp black pepper
For the Cockle Cream
350g cooked cockle meat, drained
150ml double cream
1 tbsp wholegrain mustard
1 tsp Worcestershire sauce
1 tbsp lemon juice
2 tbsp chopped parsley
Optional but dangerous
Crusty bread
Extra mustard
Malt vinegar
Method
Boil or microwave the potatoes for 8 minutes until nearly tender, then drain well.
Toss with the bacon, leek, oil and black pepper.
Preheat your air fryer to 195°C.
Air fry for 10-12 minutes, shaking twice, until the bacon and potato edges colour.
Divide the mixture between four heatproof pots.
Stir together the cream, mustard and Worcestershire sauce and pour into the pots.
Air fry at 180°C for 4 minutes until bubbling.
Fold in the cockles and cook for 2 minutes more until piping hot.
Finish with lemon juice and parsley.