Oysters with three sauces

Purists may eat oysters with just lemon and Tabasco, but here are three alternative sauces that marry well with this luxury starter. Allow 4-6 oysters per person and serve on a large platter of crushed ice or rock salt.

SHALLOT VINEGAR

In a small bowl, stir together 2 finely chopped shallots, 100ml red wine vinegar

and 1½tbsp caster sugar.

Stir and leave to infuse for 1hr. Pour into a serving bowl. Makes enough to dress up to 24 oysters.

ZESTY CHILLI SAUCE

In a small bowl, stir together 125g sweet chilli sauce, 2tbsp extra virgin olive oil, the zest and juice of 2 limes, 2tbsp freshly chopped coriander and some seasoning. Empty into a serving bowl. Makes enough to dress up to 24 oysters.

ORIENTAL DRIZZLE

In a small bowl, stir together 2tbsp sesame oil, 4tbsp soy sauce, 1tsp finely grated fresh root ginger, the juice of ½ lemon, 1 finely chopped small garlic clove, 2 finely sliced spring onions and some seasoning. Pour into a serving bowl. Makes enough to dress up to 24 oysters.

START YOUR MEAL WITH A TOUCH OF LUXURY