BAKED OYSTERS WITH BACON AND SOURDOUGH CRUMBLE

Never tried oysters? My bacon and sourdough topping might just tempt you! Buy the freshest oysters you can find, from a good fishmonger or your supermarket fish counter.

Serves 2 as a main or 4 as a starter 1tbsp olive oil 125g (4½oz) smoked bacon, minced by your butcher or very finely chopped 150g (5½oz) sourdough bread, crusts removed 250g (9oz) rock salt (optional) 12 fresh oysters, scrubbed clean and shucked (see tip, right, or ask your fishmonger to do it) 60g (2¼oz) butter, softened Zest of ½ a lemon 1tsp thyme leaves

To serve

Lemon wedges Extra-virgin olive oil, to drizzle Preheat the oven to 190°C/fan 170°C/gas 5. Heat the olive oil in a large frying pan over a mediumhigh heat. Add the bacon and cook for 7-8 minutes until crispy.

Drain the bacon fat through a sieve into a jug and set the bacon aside on a plate. Cut the sourdough bread into large chunks and place into a food processor. Blend until you have a coarse crumb mixture.

Pour the crumbs on to a baking tray and drizzle the reserved bacon fat over. Mix well and bake in the oven for around 7-8 minutes or until the crumbs are crisp and golden. Remove from the oven and leave to cool slightly. Turn up the oven to 200°C/fan 180°C/gas 6.

Meanwhile, scatter the rock salt on a second baking tray (if using, it will keep the oysters level), then arrange the shucked oysters on top. Add a knob of butter to each one. To make the crumble, transfer the breadcrumbs to a bowl with the cooked crispy bacon and stir in the lemon zest and thyme leaves.

Spoon the crumble over each oyster and bake in the oven for 5 minutes. When cooked, serve with lemon wedges and a drizzle of extra-virgin olive oil.