Fresh Spotted Babylon Sea Snails

Sea snails with a glossy cream shell marked in a brown, chequered pattern, the pale flesh just showing at the shell mouth. They are shown cooked and piled high, once in a black plate and once in a white one, sitting in a dark glossy sauce with flecks of chopped spring onion and chilli.

The meat is firm and a little chewy, with a clean briny sweetness. Steam or boil them briefly and pull the meat out with a pin, or stir-fry them in the shell with garlic, chilli and a splash of wine.

• In the shell, chequered brown markings
• Firm, briny meat
• Steam, boil or stir-fry in the shell
• Good with a dipping sauce

Keep frozen at -18°C or below. Cook thoroughly before eating.