Cider-steamed Dover sole & clams

Wash the clams in 3-4 changes of water, then discard any that are broken or stay open when tapped. Set aside. Rinse the sole under cold water, pat dry and season with salt. Heat the butter in a large, wide frying pan over a medium-high heat until foaming. Cook the sole, top-side down for 2-3 minutes until golden.

Gently turn over the fish; scatter the samphire and clams around the pan. Add the cider and cover with a lid or foil. Bubble for 2-3 minutes, swirling the pan, until the clams are piping hot and the shells have opened (discard any that do not), the samphire is tender and the fish is cooked through, opaque and flakes easily with a fork.

Uncover and cook for 1-2 minutes to reduce a little, then season and add the crème fraîche. Serve at once with the lemon wedges.