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.
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
