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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.
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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
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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Tipsy Morecambe oysters with begonias
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