Escargots de Bourgogne recipe

Ingredients

• 100 g butter
• 3 cloves garlic, crushed
• 25 snail shells
• 400 g can snail meat
• Salad leaves, to serve
• 700 g strong white bread flour
• 1 tsp dried yeast
• 1 tbsp salt
• 1 tsp sugar
• Finely chopped rosemary
• 450 ml tepid water
• Drizzle of olive oil
• Sea salt flakes

Method

1. For the bread, combine the flour, yeast, salt, sugar and some finely chopped rosemary. Make a well in the centre and add only enough of the 450ml tepid water to form a dough.
2. Knead for about 5 minutes, then put the dough in a clean bowl and leave it to rise until doubled in size.
3. Knock back the dough, shape it into rolls and leave them to rise again for about 1 hour.
4. Heat the oven to 220°C (gas 7). Finish the rolls with a little olive oil, sea-salt flakes and more rosemary, then bake for about 15 minutes, until they sound hollow when tapped underneath.
5. Mix the butter and crushed garlic. Divide the canned snail meat and garlic butter among clean shells intended for food use, arrange them securely on a baking tray and bake at 220°C for about 10 minutes, until piping hot.
6. Serve the snails with the warm bread and salad leaves.