Frozen Spotted Sea Snails Cooked

Spotted sea snails, shells banded in chocolate brown over cream and glazed with a glossy savoury sauce. The operculum is off and the meat sits plump and pale gold at the mouth of each shell, ready to be drawn out with a pin.

They are cooked and sauced before freezing, so the work is already done — thaw and eat, or warm them through and finish with a scatter of chilli and scallion. The meat is firm and springy with a deep, savoury sweetness, closer to abalone than to clam. Serve them as a cold starter with drinks, or as a hot dish over rice.

• Shells banded brown over cream, coated in savoury sauce
• Cooked before freezing — thaw and serve
• Plump gold meat, firm and springy
• Eat cold as a starter or warm through over rice

Net weight 1000g. Keep frozen at -18°C or below. Avoid repeated thawing. Cook thoroughly before eating.