Green Almonds, Purslane and Fried Fish Throats

Method

Green almonds are a favourite of mine; they have a completely different taste to older almonds. I particularly like the husks, which, when young, are full and sweet. These are great to pickle as well. Ask your fishmonger to give you some throats from either snapper or hake (you need the bones and two heads as well for the glaze). If you can’t buy fish throats, sand whiting or even cod cheeks are good alternatives.