Nettle and snail soup

Serves 4

We tend to associate snails with France, but there is a historic snail-eating culture in Britain dating back at least 2,000 years. And in Somerset in the Sixties, the chef Paul Leyton popularised snails further when he invented Mendip Wallfish, a dish in which they are cooked with butter and herbs. But you can use snails in many other ways – with, say, wild rabbit cooked in cider, or like this, as a soup garnish.

You can buy cooked snails or use garden snails, but you must purify them by leaving them in a container with a mix of flour and water or lettuce leaves for a week before cooking. To cook them, bring some cider to the boil with a tablespoon of salt, some fennel seeds, a bayleaf and black peppercorns and simmer for about 40 minutes or until tender; leave to cool in the cooking liquid. Once cool, remove from the shells and remove the black sack, rinse them – and they're ready to go.

16-20 snails
2 leeks, trimmed, cut into rough 1cm rounds and washed
A couple of good knobs of butter
1tbsp flour
1.5ltrs vegetable stock
Salt and freshly ground black pepper
A handful of young nettle tops, washed

Melt the butter in a thick-bottomed pan and gently cook the leeks for 2-3 minutes to soften, stirring every so often. Stir in the flour, then gradually stir in the stock. Bring to the boil and simmer on a medium heat for about 20 minutes.

Add about two-thirds of the nettles and simmer for another few minutes. Blend in a liquidiser until smooth, then return to the pan. Add the rest of the nettles and simmer for a few more minutes, seasoning again if necessary. Add the snails to the soup and serve.