Serves 6-8

4 Cyprus potatoes (or King Edwards)
3 celery heads
1kg/2lb clams
1 glass Pinot Grigio
3 small dried chillis, crumbled
40ml/2fl oz extra-virgin olive oil

Heat the oven to 180C/350F/Gas4. Peel the potatoes and cut into small wedges. Remove the outside greenery on the celery sticks, discard and cut the remaining yellow heart into similar-sized pieces to the potato.

Clean the clams by rinsing under cold, running water. Season the celery and potato with sea-salt and dried chilli. Roast in olive oil and the Pinot Grigio in the oven for 20 minutes. When soft and lightly coloured, add the clams and continue to roast until they have opened up. This will take no longer than 4 to 5 minutes. Serve immediately.