Pipis, carrots and coriander

SERVES 2 AS A LIGHT MEAL // PREP TIME 20 MINS // COOK 20 MINS (PLUS COOLING)

“This dish is inspired by a traditional escabeche. South Ballina pipis can be found from mid winter through to spring and they are full of flavour,” says Alastair Waddell.

3 thick slices day-old sourdough bread, coarsely torn

80 ml (1/3 cup) olive oil, plus extra for drizzling

2 golden shallots, sliced

3 garlic cloves, thinly sliced

1 tsp coriander seeds

1 star anise

1 tbsp caster sugar

1 pinch saffron

180 ml (¾ cup) white wine

50 ml cider vinegar 2 bunches mixed baby heirloom carrots, trimmed and cut into 1cm pieces, plus tops from

1 bunch, finely chopped (see note)

1 bunch coriander, leaves finely chopped

Juice of 1 lemon or to taste

1 kg pipis, soaked in cold water for 2 hrs to purge sand (see note)

1 Preheat oven to 200°C. Place bread on a small baking tray, drizzle with extra oil, season to taste and toss to combine. Bake until golden and crisp (6 minutes). Set aside.

2 Heat 2 tbsp oil in a saucepan over high heat, add shallots, garlic and spices and cook, stirring occasionally, until shallots have softened and spices are fragrant (5 minutes). Add sugar, saffron, three-quarters wine and vinegar, season to taste and bring to the boil. Add carrots, reduce heat to medium and simmer gently until carrots are just cooked (5-6 minutes); remove from heat.

3 Heat remaining oil in a large heavybased saucepan with a lid over high heat. When pan is very hot add pipis and remaining wine, cover with lid and cook, shaking pan gently, until pipis just open (4-5 minutes).

4 Remove pan from heat, take off lid and stir in coriander, lemon juice and carrot tops and season to taste.

5 To serve, transfer pipis to a large serving bowl, scatter over croûtons and serve immediately.

Note The Frida’s team uses Ballina pipis when in season. If pipis are not available, substitute clams or mussels. Leftover carrot tops are great chopped in a salad or turned into a salsa verde.