Ingredients

Ingredients For the cauliflower purée

• 50g/2oz butter, cold

• 1 large white onion, sliced

• 1 large or 2 small cauliflower heads, chopped

• 250ml/9fl oz milk, or more if required

For the beef

• 1 litre/2 pints beef consommé or beef stock

• 1 tbsp olive oil

• 4 x 250g/9oz fillets Welsh Black beef

For the snails

• knob of butter

• 20 frozen 'oven-ready' snails (available from specialist shops and online) or canned snails

• 100g/3½oz fresh wild garlic leaves or 1 wild garlic root (substitute 2 fresh young garlic cloves if unavailable)

• 25g/1oz shallots, finely chopped

• 24 Welsh asparagus spears, blanched

• salt and freshly ground black pepper

• fresh thyme sprigs

Description

Recipe Uses 50g/2oz Butter, Cold, 1 Large White Onion, Sliced , 1 Large Or 2 Small Cauliflower Heads, Chopped, 250ml/9fl Oz Milk, Or More If Required,...

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