

Hugh Fearnley-Whittingstall
Hardly garden variety… try this gardener’s revenge recipe from River Cottage Spring
Serves 4
1. Warm the oil over a medium-high heat in a large frying pan. Add the lettuce, cut side down, along with the radishes and spring onions, and sauté until everything is just softened, about 3 minutes. Remove from the pan onto a warm plate and set aside.
2. Melt the butter in a frying pan over a medium-high heat. Throw in the garlic and cook for a minute before adding the snails and the pig’s head and cook until warmed through, about 2 minutes.
3. Arrange the lettuce mixture on four warmed plates and top with the snails, pig’s head (if using), pour over the buttery, garlicky juices and squeeze on a little lemon and serve immediately.
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