Traditional Mendip Wallfish

Clean large land snails (traditionally gathered from the Mendip stone walls).

Simmer in water with herbs until tender.

Remove from shells and sauté in a rich sauce of butter, garlic, shallots, and Somerset cider.

Finish with plenty of chopped flat-leaf parsley.

Return to shells or serve in a small bowl with the cider butter for dipping crusty bread.

Known as 'Wallfish' to locals to avoid the stigma of eating snails.