INGREDIENTS

(serves four)

12 snails, chopped
15g butter
2 cloves garlic
1 handful rocket leaves
200g chicken mousse
Seasoning
200g finely rolled pasta dough (for ravioli)

For the velouté
100g shallots, cut into small dice
5 cloves garlic, crushed
2 sprigs of thyme
100g dry white wine
50g dried morels, soaked overnight in 300g chicken stock
175ml cream
200g broad beans
Salt and pepper

METHOD

Sauté the snails with butter and garlic and remove from heat. Add the rocket leaves until wilted. When cool, mix into a light chicken mousse and make ravioli to desired size. Poach for 5-6 minutes in simmering water

To make the velouté, sweat the shallots, garlic and thyme without colour. Add the wine and reduce. Add the chicken stock used to soak the morels, having first passed it through a cloth. Reduce by half. Add cream, bring to a simmer and liquidise.

Blanch the broad beans and add the morels and season. Blitz the velouté with a hand liquidiser until it foams. Add the beans and morels. Serve with the ravioli.