Slow-Cooked Cockles and Black-eyed Peas Bowl

Baja-inspired comfort food: tender cockles paired with green beans, radish and jalapeño pepper and black-eyed peas, finished with cilantro and a hit of asafoetida and dried thyme. 1. Pat the cockles dry and season with salt, asafoetida and dried thyme. 2. Heat cooking spray in a heavy pan and grill the cockles until it develops a deep golden crust, about 23 minutes. 3. Add green beans, radish and jalapeño pepper to the pan and cook until just tender, stirring in cilantro for fragrance. 4. Cook the black-eyed peas separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of sherry vinegar before serving hot.