Tipsy Morecambe oysters with begonias

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