Snails are considered something of a French delicacy – often referred to as ‘escargot’, and frequently cooked with butter, finely-chopped shallots, garlic, parsley, salt and pepper. Take inspiration from the French chef Bruno Loubet who, in his London restaurant Bistrot Bruno Loubet - serves a hearty and warming ragu of Burgundy snails and meatballs. For a more Spanish take on snails, cook along with rabbit in the traditional Valencian paella. Or for a British dish, try recreating Heston’s famous snail porridge. Snails can also be used as garnishes to top venison or fillet of beef.
Sold in a 96 piece tin.