Escargots de Bourgogne recipe

Miranda Robinson paid homage to her pet snails with this starter on Come Dine With Me Norwich

Serves 5

Ingredients

100g butter
3 cloves garlic, crushed
25 snail shells
400g can snail meat
Salad leaves, to serve

For the bread

700g strong white bread flour
1 tsp dried yeast
1 tbsp salt
1 tsp sugar
Finely chopped rosemary
450ml tepid water
Drizzle of olive oil
Sea salt flakes

Method

For the bread, in bowl combine the flour, yeast, salt, sugar and rosemary. Make a well in the centre and add enough of the water to form a dough. Knead for about 5 minutes then allow to rest in a clean bowl until doubled in size.
Knock the air out of the dough, shape into rolls and leave to rise again, for about 1 hour.
Preheat the oven to 220°C/gas mark 7. Sprinkle sea salt, olive oil and more rosemary over the bread and bake for 15 minutes until hollow-sounding when tapped underneath.
For the snails, combine the butter and garlic in a bowl then stuff into the snail shells along with the meat. Bake for 10 minutes then serve with the bread and some salad leaves.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.