Mrs. Mallard’s Snail Jam
The Market Day legend, finally committed to print. Sweet, savoury, and alarmingly sticky.
Wild Celery & Snail Salad
A crisp, foraged favourite served the traditional Waddletown way — on a sun-warmed log beside the water’s edge. Serves one peckish duck, or two if you’re feeling generous.
You will need
- One generous beak-ful of tender wild celery shoots
- A dozen plump pond snails, freshly rinsed
- Three sprigs of watercress and a scatter of duckweed
- A drizzle of marsh-mint dressing
- A pinch of pondside salt (optional, for the fancy)
Method
- Forage your celery at first light, when the shoots are crispest.
- Arrange the snails artfully upon a clean, flat log.
- Tumble the celery, watercress and duckweed over the top.
- Drizzle generously with marsh-mint dressing.
- Serve immediately, before the snails wander off.
Also Simmering
Coming soon to the KitchenDuckweed Three Ways
Raw, lightly dabbled, or sun-dried. A humble ingredient elevated to high marsh cuisine.
Reed-Smoked River Pebbles
Not for eating — purely for the satisfying clack. A Greenhead family tradition.