“This is a delicious starter or canapé. I’m not keen on the shallot dressing in red wine vinegar with oysters as I feel it’s too strong and you can’t taste the oyster. This for me is more subtle and elegant. I find the addition of crispy parsley is a nice texture too. Give it a go and always be careful frying herbs in oil by making sure the parsley is dry beforehand or it will splash all over you.”

Serves one

Prep time: 10 minutes

INGREDIENTS

3 oysters

1 tablespoon of very finely diced apple, I have used a red-fleshed one here, but any apple will do

1/2 tablespoon finely chopped shallot

1 tablespoon extra-virgin olive oil

1/2 tablespoon red wine/ fruit / apple vinegar

1-inch fresh horseradish

A few sprigs of parsley, carefully deep-fried

A few sprigs of parsley as a basE

Salt and pepper

METHOD 

Always be careful shucking oysters as the oyster can easily slip and you might stab yourself, so take your time and use a folded cloth wrapped around the hand holding the oyster so it won’t slip.

Scrub the oysters and remove the top shell. Release the flesh from the shell and turn it over.

On a clean plate, lay the oysters on the fresh parsley sprigs.

Combine the apple, shallot and oil with the vinegar in a cup. Mix, taste and season as required. Add more oil or vinegar if necessary. Spoon this mixture on to each oyster.

Using a fine grater, grate the fresh horseradish over each oyster.

To serve, simply place a few crispy parsley pieces on top of each oyster and eat at once.