Oysters, Horseradish Cream & Salmon Roe
How to prepare and serve oysters according to chef Skye Gyngell
Line T Klein
The waters that surround the UK produce some of the best oysters and they are particularly good now, when the water is at its coldest - the rock oysters from Brownsea Island in Dorset are especially delicious at this time of year. Two or three oysters per person is a large enough portion for a first course.
Recipe: Skye Gyngell | Photograph: Line T Klein | Prop styling: Elfreda Pownall | Food styling: Frankie Unsworth
