The daily allowance is 15 limpets per person, collected with a recreational fishing permit.
12 limpets, cooked and minced with an old fashioned meat grinder
60ml Strandveld Fynbos Vermouth
a large spoonful salted farm butter
juice of half a lemon
sea salt to taste
Melt the butter in a medium saucepan. Add the limpets and vermouth and briefly cook over high heat, stirring, until heated through. Add the lemon juice and season to taste.
Arrange one limpet shell per person in bowls filled with sea salt. Add a spoonful of warm limpet to each shell.
See our feature on Kobus van der Merwe in our December 2016 issue.