Onion and wild garlic with snails


First published in 2015
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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
First published in 2015
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