Jenny Jones from the Farnham’s Museum Inn serves up a snail starter
Jenny Jones is the head chef of the Museum Inn in Farnham. Jenny has been recognised as Pub Chef of the Year by the Morning Advertiser, cooks inspired modern British dishes sourced wherever possible from the wonderful local produce that is available throughout the south west of England. This dish serves four people as an adventurous starter!
Dorset Snails, Puy Lentils & Black Pudding Snails
Allow 4/6 per person
- 200g black pudding
- 100g green puy lentils, rinsed in cold water
- 150ml chicken stock
- 75ml red wine
- 1 tbsp sherry vinegar
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 1 banana shallot, finely diced
- 1 clove of garlic, crushed salt & pepper
On a low heat lightly poach in water or steam the snails for two hours, making sure the water doesn’t boil dry.
Sautee the shallot, carrot, celery and garlic. When soft add the lentils, sherry vinegar and red wine, and reduce by half. Add the chicken stock and cook for approximately 25 to 30 minutes.Add the salt and pepper, to taste.
Lightly grill the black pudding on both sides. Place the lentils in the centre of the dish, top with the black pudding and the snails and garnish with chervil or flat parsley.