(Serves four)

2 large potatoes
8 rashers thinly-sliced smoked bacon or pancetta
25 to 50 g dried wild mushrooms, soaked in hot water for several hours
4 shallots, peeled and finely chopped
Extra virgin olive oil
Freshly ground black pepper
2 garlic cloves, peeled and crushed
2 tbsps parsley, finely chopped
Can of 24 snails, drained

Scrub and halve the potatoes, and hollow out to make a nice bowl. Parboil the potatoes and grill the bacon until crisp. Slice the mushrooms.

Gently fry the shallots in olive oil until soft and stir in the mushrooms. While these are cooking, brush the potatoes with olive oil, and roast until golden and tender. Season the mushroom mixture, and add the garlic, most of the parsley and snails.

Cook for five minutes or so, adding a dash of wine or vermouth, or stock if you want more juice. Place the potatoes on plates, with or without salad leaves, spoon the snails and mushrooms into the potatoes and some gravy around them, and top with the bacon and the remaining parsley. Serve immediately.