De-shell the winkles and wash them under cold running water. Set aside to soak in a bowl of water that contains a few tablespoons of salt. Keep changing the water until it runs clear from the winkles.
Bring up to two litres of heavily salted water to the boil in a large deep pan (don’t forget your pin!).
Add the winkles and boil fiercely for five minutes. Pour them on a slotted spoon over your colander, then rinse them thoroughly with cold water.
Spread the winkles out on a large tray and put in the fridge for 20 minutes to dry out and remove the excess salt.
When you’re ready to cook them, heat a good slick of oil in a non-stick frying pan and throw in all your winkles. Add a generous sprinkling of salt and stir fry for five minutes (seven if you like them really crunchy).
Remove from the heat and drain on kitchen paper.
Serving Suggestions: Serve on a warm plate with crusty bread, butter, garlic mayonnaise and malt vinegar.