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Goose-Necked Barnacle (Pollicipes cornucopia)

A crustacean (growing up to about 15cm) and attaching itself to rocks in groups - mainly around the northern coast of Spain and Portugal. They are a delicacy and dived for, often in perilous seas.

What is eaten is the "inner tube", held in by a skin. Although they can be eaten raw, they are most popular lightly cooked, which brings out their sea taste. Try them on holiday on the Iberian coast if you have the opportunity.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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