Ingredients

Ingredients For the snail topping

• 125g/4½oz butter, melted

• 1 shallot, peeled, finely chopped

• 2 garlic cloves, crushed to a paste with the edge of a knife

• 2 tbsp chopped fresh parsley

• 12 canned snails, drained, finely chopped (available from Continental delicatessens)

• 25g/1oz breadcrumbs

For the snail beignets

• 20 canned snails, drained, finely chopped

• 1 tbsp olive oil

• 3 tbsp mixed herbs (such as parsley, thyme, tarragon and chervil), roughly chopped

• 125ml/4½fl oz boiling water

• 50g/2oz butter

• 75g/3oz plain flour

• 2 free-range eggs

• salt and freshly ground black pepper

• vegetable oil, for deep frying (from the straw fries, see below)

For the red wine and cassis sauce

• 200ml/7fl oz full-bodied red wine

• 50ml/2fl oz ruby port

• 6 juniper berries

• 1 bay leaf

• 500ml/17fl oz beef demi-glace sauce or reduced beef stock

• 1 tbsp crème de cassis (blackcurrant liqueur)

• 75g/3oz unsalted butter

For the straw potatoes

• 1kg/2¼lb potatoes, peeled, julienned on a mandoline to a thickness of 3mm, rinsed well, drained and patted dry

• vegetable oil, for deep frying

• pinch salt

For the steaks

• 4 slices white bread

• 2 tbsp vegetable oil

• knob of butter

• 4 fillet steaks

For the spinach and garlic

• 1 head of garlic, top and bottom sliced off

• 1 tbsp olive oil

• knob of butter

• 250g/9oz spinach, washed and trimmed

• salt and freshly ground black pepper

Description

Recipe Uses 125g/4½oz Butter, Melted , 1 Shallot, Peeled, Finely Chopped, 2 Garlic Cloves, Crushed To A Paste With The Edge Of A Knife, 2 Tbsp...

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