Frog

Pat them dry, dust lightly with flour and pan-fry in butter or oil over medium-high heat for about 3 minutes per side. They should be opaque throughout and reach 75 °C at the thickest part.

Their mild flavour and tender texture are often compared with chicken, though the meat is more delicate. Garlic, parsley, lemon and butter are classic partners; serve them with crusty bread or potatoes to catch the sauce.

They are most often sold frozen, either plain or already prepared. Choose sealed packs with no signs of thawing and refreezing, such as lots of loose ice or clumped-together legs; for fresh legs, look for moist meat without a strong smell.

Keep fresh frog legs covered in the fridge and cook them within 1–2 days. Thaw frozen legs overnight in the fridge, not on the worktop, and cook them promptly once thawed.

Small chicken wings or quail can stand in for frog legs in a dish with garlic butter or a savoury sauce. They are less delicate, so cook them separately until fully done before adding them to the sauce.

Cook frog legs until the meat is opaque throughout and reaches 75 °C at its thickest point; avoid tasting them raw or undercooked. Keep raw meat and its juices separate from ready-to-eat foods, and wash hands and utensils after handling.