• 100ml Port
• 20ml Vegetable oil
• 1 Onion, finely chopped
• ½ Carrot, peeled and finely chopped
• 1 White part of a small leek, finely chopped
• 1 Garlic clove, finely chopped
• 65ml Cabernet Sauvignon vinegar
• 350ml Red wine
• 900ml Water
• 1 Bay leaf
• 2 sprigs fresh rosemary
• 1 sprig fresh thyme
• 10 White peppercorns
• Salt
• 48 Snails

Reduce the Port by half. Heat the vegetable oil in a heavy-based pan and sauté the onion, carrot, leek and garlic until golden brown. Remove from the heat and drain. Put the sautéed vegetables into a heavy-based saucepan and add the remaining ingredients. Bring to the boil and reduce the heat to a simmer. Add the reduced Port and cook for 45 minutes. Remove from the heat and transfer to a stainless steel container. Refrigerate and allow the brine to cool. Add the pre-cooked snails and marinate for 12 hours.