And here is Justin's recipe -

Saute of snails, bacon and bone marrow, flat parsley and capers.

4 pieces of short sawn bone marrow

12 ex large snails (tinned will do if you can't get fresh)

1/2 shallot chopped

2 slices of pancetta cut into lardons

100g fresh garlic butter

For the parsley salad:

small bunch of flat parsley, picked and washed

1/4 red onion thinly sliced and sprinkled with salt to withdraw moisture

20 baby capers

salt and pepper

drizzle of olive oil and squeeze of 1/4 lemon. Combine all ingredients together just before serving.

First roast your bone marrow in a medium oven, on a rack on a tray sprinkled with rock salt for 10 mins then turn the bones for another 5 minutes.

Gently colour the pancetta in a small frying pan, then add the chopped shallot, add the snails and gently fry without colouring the shallots.

Add the garlic butter and allow the butter to start to froth and gently colour.

Assemble by placing the parsley salad on a plate alongside the bone marrows and spoon the snails on top and around the marrows. Serve with a spoon to scoop out the marrow and good bread to soak the juices. Simple but delicious. And it has been on the menu since day one. Serves 2.