Marinated Sea Snails, Gourmet Treat

These snails are cooked in a spiced marinade until the meat is tender and the shell is glossy with sauce. The flavour is savoury and gently warm rather than sharp, with enough depth to eat on its own.

The shells are spotted brown and white and come out whole, with the meat cooked through so it lifts out with a pin or a small fork. The marinade clings to the shell instead of pooling, which keeps each one seasoned rather than soggy.

Serve them cold as an appetiser with the marinade spooned over, or warm them through in a pan and add a little chilli and spring onion. A squeeze of lime cuts the richness. Keep chilled and eat within a few days of thawing.

• Meaty snails in a glossy amber marinade
• Shells cooked through, so the meat lifts out easily
• Warm spice and savoury depth, not just salt
• Serve cold as an appetiser or warm through