Escargots au beurre d’ail

It’s easy to make this dish in France: the snails are sold ready to cook, separately from the attractive, scrubbed stripy shells that are ready to rehouse their deceased ex-tenants, and the accompanying garlic butter comes neatly rolled in sausage shapes. You should be able to find snails and shells in specialist French food shops and some large supermarkets.

You will need the proper kit when serving this. Special plates with little indentations to hold the shells are available ever