Onion and wild garlic with snails


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Peel and top and tail the button onions. Cut to desired height and size, season and place into a hot non-stick pan over a medium-low heat until golden brown - be careful not to move pan around as the onion needs to stay in one piece. If the colour is correct but onion is not yet cooked, quickly flash through a hot oven. Allow to cool
Wilt the garlic down in a pan over a medium heat and then drain. Chop the snails and mix through the garlic
Use your finger to push the centre of the onion up gently - as far as it will go with out falling apart, fill the space inside with the garlic/snails mixture and level off the base. Sprinkle with the crispy onion. Repeat for each canapé
Reheat the canapés in the oven. Check seasoning and then serve
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