DUNGARVAN WITH BLACKCURRANTS & SAMPHIRE
SERVES 4 Dungarvan oysters, 12 Samphire, 10g Blackcurrants, 6, halved A preserved lemon METHOD After thoroughly rinsing the preserved lemon, remove its flesh and finely chop the rind, placing it in a bowl. Use just the tip of a teaspoon to sprinkle a very small amount of rind onto each oyster. Follow with a halved blackcurrant and a sprinkle of samphire on top to finish. Serve on ice to enjoy in full splendour.