SUNDAY LUNCH - MAYBE

The great Guernsey dish, The Guernseyman has been eating ormers for as long as anyone can remember. But what makes this rather ugly, single-shelled mollusc so appealing? I am not sure, but I might find out today I will let you know.

ORMER CASSEROLE - This could be a Sunday lunch, but I think the Guernsey people enjoy a Sunday roast as well

One of Guernsey’s best-known delicacies is the ormer, a kind of shellfish that can only be harvested for a few days every year. There are many ways to serve ormers, and they are delicious just floured, fried and seasoned, but this casserole is one of the most popular methods.

Ingredients:

• Ormers (as many as possible)

• 2 strips of belly pork

• 3 carrots

• 3 shallots

• Guernsey butter

• Two bay leaves

Method:

1. Soak the ormers for roughly an hour in cold water.

2. Remove them from their shells and scrub and trim off the black parts.

3. Gently beat them with a mallet until flattened.

4. Melt some Guernsey butter in a pan.

5. Cover the ormers with flour, they fry in the butter.

6. Cut belly pork into cubes, and slice the carrots and shallots.

7. Place ormers, pork, vegetables and bay leaves in a casserole dish, and season with salt and pepper.

8. Cook for 2 hours at 170°C in the oven.

9. Reduce heat and allow to simmer.

10. Serve with a buttered Guernsey biscuit or crusty bread

​Well I have hunted everywhere for a photograph of this recipe, I have failed, you will just have to look at the raw fish.