Blackened Periwinkle and Split Peas Bowl

Anatolian-inspired comfort food: tender periwinkle paired with sweet corn, horseradish root and jicama and split peas, finished with dill and a hit of smoked salt and ras el hanout. 1. Pat the periwinkle dry and season with sea salt, smoked salt and ras el hanout. 2. Heat sunflower oil in a heavy pan and sauté the periwinkle until it develops a deep golden crust, about 18 minutes. 3. Add sweet corn, horseradish root and jicama to the pan and cook until just tender, stirring in dill for fragrance. 4. Cook the split peas separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of dijon mustard before serving hot.