Simple and stylish. These winkles have been cooked before freezing, but you can reheat them briefly. Apply your winklepicker (commonly known as a toothpick) and, with a little twirl - or a big flourish if you like - extract the contents. On the way to your mouth, you might like to dip into hot butter, mustard or mayonnaise. Accompany with buttered bread. Alternatively, shell them in the kitchen and toss into a stir fry or give them a small garnishing role in many kinds of fish dishes. (By the way, the proper name is periwinkle.)
