Snails Bourguignon

Ingredients

For the garlic & herb butter:

150g unsalted butter40g shallots - peeled & finely chopped

20g garlic - peeled & finely chopped40g flat leaf parsley - finely chopped

A teaspoon of Pernod (Ricard) - boiled for 10 secondsA pinch of salt

A pinch of white pepper - finely ground

For the snail marinade:

A tin of good quality snails (allow 6 snails per person)2g garlic - peeled & finely chopped3g flat leaf parsley - finely chopped

A pinch of saltA pinch of white pepper - finely ground

A teaspoon of extra virgin olive oil

Method

Start by mixing all of the garlic and herb butter ingredients together and then place in a piping bag. Refrigerate or freeze until needed. Then mix together the ingredients for the snail marinade.

Use the mixture to marinade the snails for at least six hours, stirring regularly.To cook, preheat the over to 220°C. Place one snail in each hollow of the snail plate, cover with

herb butter and bake for 8 minutes. Serve immediately, piping hot.