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1
Heat a large wide-bottomed saute pan or Dutch oven over high heat for 2 minutes.
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2
Swirl in the olive oil and wait 1 minute.
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3
Add the spring onions, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
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4
Cook about 2 minutes, stirring often, until the onions are just wilted.
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5
Add the cockles to the pan, and stir well to coat them with the onions and oil.
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6
Cook 2 minutes, add the white wine, and cover the pan.
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7
Steam the cockles 3 to 4 minutes, until they open.
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8
Remove the lid and pour in the stock.
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9
When the stock comes to a boil, add the peas.
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10
Cook 1 minute and then add the butter, stirring to incorporate.
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11
Season with a squeeze of lemon juice and taste for seasoning.
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12
Discard any unopened cockles.
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13
Quickly toss the parsley, pea shoots, and spring onion tops into the pot.
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14
Stir just until the greens begin to wilt, and transfer to a warm large shallow bowl.
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15
Serve with the green garlic champ, and pass around the warm brown scones.
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16
Cook the potatoes in a large pot of heavily salted boiling water for about 15 minutes, until tender.
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17
(The cooking time will depend on the size and type of potato.)
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18
When the potatoes have just cooled, crush them slightly on a cutting board with the heel of your hand or the back of a large spoon.
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19
Heat a medium pot over high heat for 1 minute.
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20
Add the butter, and when it foams, add the green garlic, thyme, 1/2 teaspoon salt, and a pinch of pepper.
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21
Cook 3 to 4 minutes, stirring with a wooden spoon, until the green garlic has softened.
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22
Add the potatoes, stirring and mashing them to incorporate all of the ingredients.
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23
Season with 3/4 teaspoon salt and cook another 2 to 3 minutes.
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24
Turn off the heat, cover, and leave the pot on the stove.
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25
When you are ready to serve the champ, make sure its hot, and then stir in the cream.
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26
Taste for seasoning.
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27
Preheat the oven to 375F.
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28
Place the flours, sugar, salt, and baking powder in a food processor, and process 30 seconds, until well combined.
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29
Add the butter and pulse about ten times, until the mixture is a coarse meal.
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30
With the machine running, quickly pour in 1 cup of the buttermilk.
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31
Stop the machine as soon as the dough comes together.
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32
Its important not to overwork the dough.
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33
Turn the dough onto a lightly floured work surface and bring it together with your hands into a large ball.
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34
Divide the dough into three pieces, and shape each of them into a 5-inch-wide disc.
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35
Cut each disc into quarters.
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36
Brush the tops of the scones with a little buttermilk.
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37
Place on a lightly buttered baking sheet and bake 25 minutes, until the scones are golden brown.
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38
Most of the cooking for this dish needs to be done right before serving.
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39
You can boil and smash the potatoes earlier in the day, but dont make the champ ahead or your green garlic will turn brown.
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40
Also, do not add the cream until just before serving.
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41
Of course you can slice the spring onions and green garlic, wash the cockles, and prep the herbs ahead of time.
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42
The scones can be made earlier in the day but are best right out of the oven!
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43
(If you must make them earlier, warm them in the oven just before serving.)
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44
To release any bits of sand from the cockles, soak them in milk and water with a handful of cornmeal for 10 minutes or so and then rinse them in cold water.
