Snails with sobrasada mash

A new recipe for the book given to me by A Kentish Kitchen.

Sobrasada is a soft Mallorcan sausage, like pate and flavoured with Paprika to give it a deep red colour. You could make your own English version of pork pate but don't forget the paprika!

Mash potatoes with some sobrasada sausage and pour over it at the point of serving, cooked snails in garlic and herb butter.

Sweet potato can be used instead of ordinary potatoes if you prefer.

Of Molluscs and Me

I caught myself photographing worms today. These Dendrabaenas are fascinating because they seem to like climbing. They are supposed to be cleaning up the soil in the snail pens for me but every day I find more up at the top under the lid. The snails collect together in clumps and if I pick up a clump there is nearly always a worm curled up in there too.

Of Molluscs and Me

I can't believe it is so long since I wrote a blog. I just love this picture of baby snails. It is the translucent bodies and shells and the pale grey streak running down the antennae which I guess is the nervous system connected to their eyes. I'm taking orders now for mini snail farms with 6 cute babies for Christmas gifts.