Sea snails are the dish that makes people lean in at a restaurant table - intricate shells, a firm, sweet meat inside, and just enough work to make the reward feel earned. These are harvested from coastal water and cleaned thoroughly before packing, so they arrive ready for the pot.

Why you will love it

• Plump, meaty bodies with a firm, crunchy texture
• Sweet, savoury flavour closer to abalone than to clam
• Cleaned and graded for consistent size
• The shells double as natural serving vessels
• Packed the day they are landed

How to cook

Blanch: two minutes in salted water, then serve with a dipping sauce. Stir-fry: sliced thin over high heat with garlic and chilli. Grill: three to four minutes in the shell with butter and herbs.

Storage and handling

Use within two days, or freeze for up to three months. Cook them briefly - like most shellfish, they turn tough if you keep going past the point they are done.