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Tipsy Morecambe oysters with begonias

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1
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
2
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
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Tipsy Morecambe oysters with begonias

 
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