Snails in garlic and parsley butter

Serves 8

  • 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.