Snails are considered something of a French delicacy – often referred to as ‘escargot’, and frequently cooked with butter, finely-chopped shallots, garlic, parsley, salt and pepper. This extra large tin of French snails is ideal for a dinner party or for caterers.

Take inspiration from the French chef Bruno Loubet who, in his London restaurant Bistrot Bruno Loubet - serves a hearty and warming ragu of Burgundy snails and meatballs. For a more Spanish take on snails, cook along with rabbit in the traditional Valencian paella. Or for a British dish, try recreating Heston’s famous snail porridge. Snails can also be used as garnishes to top venison or fillet of beef.

Sabarot’s Lucorum snails are available in two sizes:

• 2 dozen
• 8 dozen

Cooking instructions: Rinse the snails with hot water, and drain before use.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: snails (Helix lucorum) (molluscs), water. Allergens are listed in bold.