Home > Recipes > First Courses > Sauteed spinach with lemongrass syrup, apple and cockles
A great way to make use of cockles in your recipes
By Chef Stephane Poussardin Twitter Post the recipe on facebook Your email (*) print
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For the lemongrass syrup:
Assembling the dish:
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Jordi Roca, the younger of the Roca brothers and head dessert chef at the restaurant El Celler de Can Roca.
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