Tipsy Morecambe oysters with begonias

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This delightfully simple oyster recipe from Pascal Aussignac sees the luxe shellfish dressed with samphire and begonia petals – perfect if you have some growing in the garden. The resulting flavour is reminiscent of a negroni, which works perfectly with the saline sweetness of the oyster.

First published in 2019





Crush a small handful of begonia petals (reserving some smaller petals for garnish) in a pestle and mortar with the Martini, gin and olive brine until the liquid turns red. Add a generous amount of olive oil to create a dressing, then spoon the mixture over the shucked oysters
Dress the chopped samphire with a little more olive oil and add 3–4 pieces to each oyster. Garnish with the reserved begonia petals and serve

Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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