Snails in garlic and parsley butter
- 250g (9oz) butter
- 6 cloves garlic, finely chopped
- A big handful of curly parsley, chopped
- 1 baguette, sliced thinly on an angle
- 48 snails – you can buy them ready to go in tins
First make the butter – soften the butter slightly and work the finely chopped garlic and parsley throughout.
Now roll the mix into a 1in-thick tube of cling film. Pop it in the fridge ready to use.
Rub a little of the butter on each slice of baguette, then grill until golden.
Heat a frying-pan, then add a good slab of garlic butter and the snails. Give them about 90 seconds, then remove.
Spoon them on the toast, melt some of the butter and pour it over.