Escargots with Gorgonzola presented in shell

Ingredients:

• 24 cooked Dorset Snails - View in shop
• 24 presentation shells - View in shop
• 1 tub (150 grams) garlic & parsley butter - View in shop
• Soft Gorgonzola Cheese
• Panko Breadcrumbs

Method:

1. Soften butter mix and add a little to each shell using a piping bag (teaspoon will also do the job).
2. Place cooked snails into shells and press into softened butter.
3. Place a small piece of gorgonzola cheese into the shell.
4. Pipe in more garlic and parsley butter to fill the shell.
5. Place under a hot grill until the butter is just melted.
6. Remove from grill and sprinkle panko breadcrumbs on top and return to grill to lightly toast.

Try an edible plate with in shells escargots

Ingredients:

• 6 in shell Dorset Snails - View in shop
• Slice of white/brown bread

Method:

1. Using a slice of white/brown bread cut off the crusts.
2. Press six in shell Dorset snails onto the bread making sure the butter faces into centre.
3. Place on a baking tray and heat for 12 minutes at 180c.
4. Allow to rest until the shells are cool to touch, empty snails and butter onto bread they are now ready to eat.

Dorset snails with bone marrow and toast

Ingredients:

• 24 cooked Dorset Snails - View in shop
• 1 tub (150 grams) garlic & parsley butter - View in shop
• 8 x 8cm long pieces of bone marrow - cut horizontally (ask your butcher to cut the bones for you)
• 4 slices of hot toast

Method:

1. Add enough garlic & parsley butter to a saucepan to heat the snails gently.
2. Remove from the heat and keep warm.
3. Heat an ovenproof frying pan on the hob until very hot, then sear the marrow in the centre of the bones until nicely browned.
4. Transfer the frying pan to the oven and cook for 4 minutes at 180C/350F/gas mark 4.
5. Arrange the toast (spread the remaining garlic and parsley butter) and the bone marrow on a plate, spoon over the snails.
6. Additional option - add roast garlic puree to the dish and sprinkle with chopped parsley.

Roasted Garlic:

1. Preheat oven to 180C and slice the top of the garlic bulbs, drizzle over oil and sprinkle over salt. Wrap in foil and place in the oven for 30 mins until golden.
2. Squeeze the soft garlic flesh from the cloves into a bowl then push the flesh through a fine sieve, season to taste. Add small spoonfuls or quenelles to the dish.