Fresh Spotted Babylon Sea Snails

Spotted sea snails, boiled and with the operculum taken off, so the flesh sits ready in the opening of the shell. The shells are creamy white under rows of chestnut-brown blotches that follow the spiral, each ending in a neat pointed spire. The meat inside is pale and firm, with the dark tip of the foot just showing.

They are already cooked, so a quick warm-through is all they need — simmer them for a minute in a broth of ginger, spring onion and rice wine, or toss them through a wok with chilli and basil. To eat, pull the meat out with a pin or a small fork, and discard the dark coil at the very end. The flavour is sweet and clean, close to a clam with more bite.

• Boiled, operculum removed, ready to eat
• Cream shell with rows of chestnut-brown spots
• Firm sweet meat, close to a clam with more bite
• Warm through in broth, or stir-fry with chilli and basil

Net weight 500g. Keep frozen at -18°C or below. Reheat thoroughly before serving.