Things to Do with Oysters

Not that you absolutely have to do anything with them, of course, if they are beautifully fresh and in season. In my country kitchen, they were at the heart of the most convivial times, as several glasses of Sancerre tended to lubricate major oyster-opening manoeuvres. Just as many would be ‘tasted’ as finally make it to the platters. We’d rarely serve them with anything other than a squeeze of lemon, but I think it’s fun to spruce them up with a bit of imagination now and then. The honey and black pepper idea is by Richard Corrigan of Lindsay House and Bentley’s Oyster Bar & Grill in London - it’s his favourite way of eating oysters.