Oysters with dill, apple and fermented cucumber

Four days before you plan to serve the oysters, start fermenting the cucumbers. Chop and weigh cucumbers in a bowl, then add 2% of the weight in salt and pack into a clean sterilised fermentation jar. Top up with filtered water and place ceramic weights on top so the water covers the cucumbers. Cover the jar with muslin cloth or a tea towel, and use an elastic band to fix securely – this allows gases from the fermentation to escape but stops anything bad getting in. Leave to ferment at room temperature for 4 days

When the cucumbers have finished fermenting, strain the juice through a fine mesh sieve and retain for dressing the oysters. Discard the pulp

Heat the vegetable oil in a small pan to 75ºC, then transfer to a blender. Add the dill (reserving 1 sprig for garnish) and blend for 6 minutes until very smooth. When finished, strain through a double layer of muslin cloth in the fridge overnight. Retain the oil and discard the pulp

Peel and core the apple, then dice into a 3mm brunoise and dress with two tablespoons of the dill oil

To serve, open the oysters and place on serving plate (Scott uses salt as a sturdy base to sit the oysters on). Top with the fermented cucumber juice, dill oil, rapeseed oil, diced apples and a sprig of dill