Frogs, Legs 6 – 8 pairs, in a 1 kg pack

Why not try:

• Garlic Butter Frog Legs: Season the frog legs with salt and pepper, then pan-fry in butter until golden and cooked through. Add crushed garlic and a squeeze of lemon to the pan, tossing the frog legs in the buttery sauce. Serve with crusty bread and a fresh salad.
• Crispy Frog Legs with Chips: Coat the frog legs in seasoned flour and shallow-fry until crisp and golden. Serve with chunky chips, peas and tartare sauce for a fun twist on a classic fish and chips.
• Frog Legs with Lemon and Herbs: Pan-fry the frog legs in olive oil until lightly browned, then add garlic, lemon juice and fresh parsley. Serve with roasted baby potatoes and steamed vegetables for a simple midweek dinner.
• Crispy Frog Leg Tacos: Coat the frog legs in seasoned breadcrumbs and fry until golden and crispy. Remove the meat from the bones and serve in warm tortillas with shredded lettuce, tomato salsa, avocado and a squeeze of lime.
• Frog Legs Pasta with Garlic and Chilli: Pan-fry the frog legs with garlic, chilli and olive oil, then remove the meat from the bones. Toss with cooked spaghetti, lemon juice and fresh parsley, adding a little pasta water to bring everything together.
• Frog Legs with Creamy Mustard Sauce: Brown the frog legs in a hot pan before making a simple sauce with cream, wholegrain mustard and a splash of stock. Return the frog legs to the pan and serve with mashed potatoes and green beans.
• Southern-Style Crispy Frog Legs: Coat the frog legs in seasoned flour with paprika, garlic powder and black pepper, then fry until crisp and golden. Serve with coleslaw, corn on the cob and a dipping sauce for an easy sharing meal.
• Frog Leg Stir-Fry: Remove the meat from the cooked frog legs and stir-fry with peppers, broccoli, mangetout and spring onions. Add a soy, ginger and garlic sauce and serve with steamed rice or noodles.