To make the watercress coulis, pick 2 bunches of watercress (saving the branches for the sauce) and save some nice leaves for plating. Wash carefully
Bring a large pan of salted water to the boil and cook for 5 minutes, until the watercress is soft. Refresh in iced water then drain well
Blend the watercress in a blender until smooth, season with salt and pepper and set the purée aside
To make the garlic chips, peel 3 cloves of garlic and slice finely on a mandoline, or carefully with a sharp knife
Place 80ml milk and an equal quantity of water in a small pan, and bring to the boil. Add the garlic and cook the garlic for 1 minute. Repeat this process twice more with fresh milk and water
Drain the garlic and dry on kitchen paper
Heat 250ml vegetable oil in a small pan to 140℃ and fry the chips until golden brown, then drain on kitchen paper
To make the emulsion, sweat 1/4 chopped onion and the leftover watercress stems in 3g butter until soft then add 50ml milk and 10ml cream
Bring to the boil then remove from the heat. Infuse for 1 hour
Strain the emulsion then season with salt and add 3g butter
For plating, warm the emulsion and blend with a hand blender to create a foam
Just before serving, finish the watercress coulis. Heat a small saucepan and add 25g butter, cook until it reaches a nut brown colour then add the reserved watercress purée. Cook for a couple of minutes until the purée has reduced slightly
To warm the snails, melt 1tbsp butter in a frying pan, when it begins to foam add 12 pre cooked snails from a tin. Simmer for 2-3 minutes
Finish with 1tsp chopped garlic, 1tsp chopped parsley, 1tsp chopped shallots, salt and pepper
To plate, place a spoon of the watercress coulis on the bottom of the plate and using a ladle, push to the edges. Arrange the snails and garlic crisps on the plate and finish with the watercress emulsion.
Garnish with rocket leaves, borage flowers and croutons
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