Ham hock, snail and wild garlic pie

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Appears in
Mark Hix on Baking

By Mark Hix

Published 2012

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We tend, to associate cooking snails with France and Spain but there is a snail eating culture in Britain which dates back about 2000 years, although there are no specific British recipes for snails like in France. I’ve used them in various ways with, say, wild rabbit cooked in cider, as a soup garnish and in pies like this. Though you can purify your own garden snails, it’s a bit tiddly, so I suggest you use bought cooked ones here.