These are univalves – with a single ribbed, spiral shell not dissimilar in appearance to a snail. 

They can grow up to 12cm and have juicy meat with a strong flavour and chewy texture. 

The meat of the common whelk (Buccinum Undatum) is often sold cooked, but if raw, soak for several hours in salty water, before steaming for 5 minutes. 

Serve with lemon juice, salt and pepper or with the traditional malt vinegar and a Winkle picker. 

Winkle (Littorina Littorea) is a similar shape to whelk, but rarely grows beyond 3cm and has a much darker-coloured shell.